LEMON PUDDING PIE

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CRUST:

1 c. flour
1 1/2 sticks butter
1/2 c. chopped walnuts

PIE FILLING:

8 oz. cream cheese
1/2 lg. container Cool Whip
1 c. 10X sugar

TOP MIXTURE:

3 sm. instant lemon pudding
4 1/2 c. milk

FINAL LAYER:

Cover with rest of Cool Whip
Sprinkle with nuts

Crust: Mix ingredients and press into a 13 x 9 x 2 inch pan. Bake at 350 degrees for 15-20 minutes. Cool.

Pie Filling: Beat ingredients. Spread in crust carefully.

Top Mixture: Beat ingredients on low until thick. Put on top of cream cheese mixture.

Final Layer: Cover with rest of Cool Whip. Sprinkle with nuts.

Notes:

Final layer won't spread unless the cool whip is thawed substantially.

A prebuilt crust from the store is only big enough for about half of this filling