1 stick butter, softened
1 c. flour
2 tbsp. sugar
1/2 c. chopped nuts
3 c. milk
2 sm. pkg. lemon instant pudding
1 (8 oz.) pkg. cream cheese, softened
2/3 c. powdered sugar
1 lg. carton Cool Whip

FIRST LAYER: Mix butter, flour, sugar, and nuts. Pat into bottom of 9x13 inch pan. Bake for 15 minutes at 325 degrees. Cool.

SECOND LAYER: Combine cream cheese and powdered sugar; fold in 1/2 carton of Cool Whip. Spread on crust.

THIRD LAYER: Mix together the milk and pudding mix. Spread on second layer.

FOURTH LAYER: Spread on remainder of Cool Whip and sprinkle with nuts. Refrigerate for at least 1 hour before serving.