Crust:

1 1/2 cups flour
1 1/2 cups ground walnuts (pecans work, too)
1 1/2 sticks of butter

Filling:

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)

Topping:

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.

Filling:

Mix well and spread over cooled baked crust. Refrigerate. 

Topping:

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.