Crust

1 cup margarine                             

1 cup chopped nuts

2-1/4 cups of flour

Filling:

10 oz. cream cheese                       

16 oz cool whip

1-1/3 cups powder sugar

3 pkgs. Lemon pudding, cooked

Whip cream cheese and sugar together. 

Fold in 1/2 of Cool Whip and spread over cooled crust: 

Refrigerate for 20 minutes. 

Cook pudding and cool; 

Spread over cream cheese. 

Top with remaining Cool Whip and refrigerate until you are ready to serve. 

Cut into squares.