1 cup flour (not sifted)
1/2 cup margarine, softened
1/3 cup chopped nuts
8 ounce cream cheese
1 cup confectioners’ sugar
2 cup frozen whipped topping
2 (3 3/4 oz.) pkgs. instant lemon pudding mix
Mix flour, soft margarine and nuts. Press into 9″x13″ pan. Bake 12 to 15 minutes at 350 degrees. Cool. Mix cream cheese, confectioners’ sugar and 1 cup whipped topping. Spread over cooled crust. Mix lemon pudding as directed on package. Pour over cheese layer. Let sit in refrigerator for 1 hour. Top with remaining topping. Chill until ready to serve.
Makes 12 servings.