CRUST:

1 1/2 c. flour
3/4 c. butter
3/4 c. nuts

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 c. Cool Whip
2 (3.4 oz.) pkgs. instant lemon pudding
3 c. milk

CRUST: Combine flour and softened butter. Add nuts. Press into 9 x 13 inch pan. Bake 15 minutes in 350 degree oven. Cool.

FILLING: Beat cream cheese, confectioners sugar and Cool Whip until smooth. Spread over cooled crust. Mix pudding with 3 cups milk. Spread over cheese layer. Top with Cool Whip. Refrigerate overnight.