1 1/2 c. flour
1 1/2 sticks butter
3/4 c. walnuts (opt.)
1 (8 oz.) cream cheese
1 c. 10X sugar
1 (9 oz.) container Cool Whip
2 sm. pkgs. lemon instant pudding
2 c. milk

Mix flour, butter and walnuts (chopped fine) and spread in pan. Bake 30 to 35 minutes at 350 degrees. Let cool.

Mix cream cheese, 10X sugar, and 1/2 container Cool Whip until smooth; top crust with mixture.

Mix lemon pudding and milk then put on top of cheese mixture. Spread remaining Cool Whip on top. Refrigerate at least 2 hours or overnight.