1/2 c. butter
1/2 c. salted cashews (finely chopped)
1/2 c. whipping cream OR 1 c. Cool Whip
3 c. milk
1 tsp. grated lemon peel
1 c. flour
1 c. powdered sugar
1 (8 oz.) Philadelphia cream cheese
2 pkgs. sm. instant instant lemon pudding and pie filling

Mix butter, flour and cashews. Press in 13x9x2 pan. Bake at 375 degrees until browns (15 minutes). Cool completely.

Beat soft cream cheese and sugar until fluffy. Stir Cool Whip or whipping cream into cheese mixture. Spread on cool crust. Refrigerate until set.

Mix pudding, milk and lemon peel according to package directions. Pour over cream cheese mixture. Refrigerate until set. Keep no longer than 24 hours.