1 stick (1/4 lb.) butter
1 cup all-purpose flour
1 cup chopped nuts
1 cup powdered sugar
1 (8 oz.) carton cool whip lite, thawed
2 pkgs. (small) instant lemon pudding mix
3 cups milk
1 (8 oz.) pkg. cream cheese, softened

In a food processor, mix butter, flour and nuts. Press into the bottom of a 9x13 inch pan. Bake at 375°F for 15 minutes. Let cool.

Combine the sugar and cheese with only 1 cup of the Cool Whip in a food processor. Spread over the baked crust. Mix the pudding with milk until thick. Let it set.

Spread pudding over the cheese layer, then spread the rest of the Cool Whip on top. Refrigerate several hours before serving. Cut into serving-size portions.

Serving Size: 4