1 1/2 sticks butter
1 1/2 c. flour
1/2 c. crushed walnuts
1 c. Cool Whip (buy med. size)
1 pkg. (8 oz.) cream cheese
1 c. confectioners' sugar
2 pkg. instant lemon pudding
3 c. milk

Blend butter, flour and nuts until grainy. Press into ungreased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. When done, let cool. Beat Cool Whip, cream cheese and confectioners' sugar until creamy. Spread on cooled shell. Set aside.

Mix instant pudding and milk. Beat until thick and spread over cheese mixture. Cover with rest of Cool Whip and refrigerate. Cut into squares. Great summer dessert!