1/2 cup (1 stick) margarine
1 cup flour
1/3 cup chopped walnuts
3 cups milk
1 cup plus 2 tablespoons Cool Whip
1 cup powdered sugar
8 ounces cream cheese
2 or 3 packages instant lemon pudding
Crust: Melt margarine; add flour and walnuts. Press into a 13 x 9-inch pan and bake at 350 degrees F for 15 minutes.
Blend together Cool Whip, powdered sugar and cream cheese. Spread over cooled crust.
Mix milk with pudding and spread over cream cheese. Refrigerate for 3 hours.
Spread with 1 cup of Cool Whip and sprinkle with nuts.
Cut into serving size, and serve.