Crust:

1/2 c. (1 stick) butter, softened
1 c. all-purpose flour
1/2 c. salted cashews, finely ground

Heat oven to 375°F.

Mix butter, flour and cashews. Press in bottom of baking pan, 13x9x2-inches. Bake until light brown, about 15 minutes; cool on wire rack.

Filling:

1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 c. whipping cream, chilled
2 (3 3/4 oz. each) pkgs. instant lemon pudding
3 c. milk
1 tbsp. grated lemon peel

Beat confectioners' sugar and cream cheese until fluffy. Beat 1/2 cup whipping cream in chilled small mixer bowl until soft peaks form; stir in cream cheese mixture. Spread on cooled nut mixture; refrigerate.

Mix pudding, milk and 1 tablespoon lemon peel. Pour over cream cheese mixture; refrigerate no longer than 24 hours.

Topping:

1/4 c. whipping cream, chilled
grated lemon peel

Beat whipping cream in chilled small mixer bowl until soft peaks form. Spoon on dessert; sprinkle with grated lemon peel.

Makes 12 servings.