1 cup Flour
1 stick Butter, melted

8oz Cream Cheese
1 cup Powdered Sugar
1 cup Cool Whip

2 boxes Instant Lemon Pudding
1 tsp Lemon Extract
3 cups Milk


  1. Mix flour and butter together and press into bottom of pyrex pan. Bake 375ºF.
  2. Mix cream cheese, powdered sugar and Cool Whip (reserve some for covering) together, and spread over cooled crust.
  3. Beat pudding, lemon extract and milk for 2 minutes. Spread over cream cheese mixture. Cover with Cool Whip. Sprinkle with nuts.