FIRST LAYER:

1 1/2 c. flour
3/4 c. butter = 1 1/2 sticks
1/2 c. chopped nuts (pecans or walnuts)

Combine butter and flour using pastry fork until well mixed. Form into ball and press into bottom of 11 1/2 x 8 x 1 1/2 inch Pyrex pan. Press chopped nuts into pastry. Bake at 350 degrees for 25 minutes. Cool.

SECOND LAYER:

1 (9 oz.) Cool Whip
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. powdered sugar (mix with electric beater)

Spread on pastry crust in layer form.

THIRD LAYER:

3 c. milk
2 pkgs. instant lemon pudding or pistachio

Whip above 2 ingredients with electric mixer and spread over top of cream cheese, sugar and Cool Whip layer above. Sprinkle chopped nuts over top. Refrigerate before serving.