1 1/2 cups flour
1 1/2 cups ground walnuts (pecans work, too)
1 1/2 sticks of butter
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup Cool Whip (You need 12 oz container because you need some for the top of the dessert)
2 small packages instant lemon pudding
3 cups cold milk
Using a mixer, food processor or pastry cutter, combine ingredients for crust and press into the bottom of 9 x 13 greased baking dish.
Bake at 325 degrees for 30 minutes. Cool.
Mix well and spread over cooled baked crust. Refrigerate.
Mix the two packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.
Top with more Cool Whip. ***I used 12 oz container of Cool Whip, which was enough for 1 cup in the filling and the remaining Cool Whip to top the dessert.
Let set for a few hours or overnight and enjoy.