1 1/2 c. flour
3/4 c. butter
1/2 c. nuts, chopped (reserve some for topping)
8 oz. cream cheese
1 (8 oz.) carton whipped topping, divided
1 c. powdered sugar
1 (16 oz.) can lemon pie filling

Mix flour, butter and nuts into 9x13 inch pan. Bake 12-15 minutes at 375 degrees. Cool.

Blend cream cheese until creamy. Add 1 cup whipped topping and powdered sugar. Spread over cooled crust. Spread lemon pie filling. Spread a thin layer of whipped topping. Sprinkle with nuts.

Marion mixes 2 (3 1/2 ounce) packages of instant lemon pudding with 3 cups of milk and let that stand until set instead of the can of lemon pie filling.