Crunchy lemon-cookie crust and a smooth lemony filling topped to perfection with tiny grape clusters.

1 (5 1/2 oz.) pkg. lemon-nut cookies
3 tbsp. butter, melted
2 (3 1/2 oz.) pkgs. instant lemon pudding and pie filling
2 c. milk
1 c. heavy cream
2 tbsp. confectioners' sugar
1 tbsp. finely grated lemon peel
Lemon twists (optional)
4 sm. bunches red grapes (optional)
Fresh mint sprigs (optional)

PREPARE CRUST: In food processor or blender process cookies to fine crumbs. In 9 inch tart pan with removable bottom, stir crumbs and melted butter to mix well; press mixture firmly and evenly over bottom and up sides of pan. Freeze crust about 20 minutes until firm.

PREPARE FILLING: Prepare pudding and pie filling according to package directions, but use only 1 cup milk per package; set aside. In medium-size bowl with electric mixer at high speed, beat cream and confectioners' sugar until stiff peaks form; using rubber spatula fold in grated lemon peel. Set 3/4 cup whipped cream aside in refrigerator for decoration; fold remaining cream into pudding mixture. Spoon mixture into prepared crust; smooth surface with small metal spatula. Refrigerate about 30 minutes until filling is set.

To serve: Pipe or spoon reserved whipped cream decoratively around edge of pie; if desired, arrange lemon twists, bunches of grapes and mint sprigs over pie. Makes 8 servings.