3 c. flour
2 sticks butter
3/4 c. chopped nuts
1 c. confectioners' sugar
1 (12 oz.) Cool Whip
1 (8 oz.) pkg. cream cheese
2 pkgs. instant lemon pudding
3 c. milk
1 tbsp. lemon juice (opt.)

To Make Crust: Blend flour and butter with fork. Press into bottom of a 13 x 9 inch pan. Bake at 350 degrees for 20 to 30 minutes.

To Make Filling: Beat cream cheese and sugar. Blend in 1 cup frozen topping. Spread on cooled crust. Beat the lemon pudding with 3 cups of milk and lemon juice. Spread on top of cheese mixture. Sprinkle with nuts. Refrigerate and let set 15 to 20 minutes. Put remainder of topping on. Sprinkle with nuts.