1 stick butter, softened
1 c. flour
1/2 c. chopped nuts
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip
2 sm. boxes instant lemon pudding
3 c. milk

Mix butter, flour and nuts and press into bottom of 13x9 inch cake pan. Bake 10 to 20 minutes until light brown at 350 degrees. Cool. In another bowl, mix cream cheese, powdered sugar and Cool Whip with electric mixer. Set aside. In separate bowl, mix well instant pudding and milk. Spread cream cheese mixture over crust. Spread lemon pudding mixture over cheese. Top with remaining Cool Whip and garnish with chopped nuts.