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Crust- Melt butter and spread evenly in cake pan 9x13. Sprinkle flour and nuts over butter. Press with back of spoon. Bake 15 minutes at 350 degrees. Cook thoroughly - do not crumble.
Mix cream cheese and powdered sugar together and fold in cook whip. Dip spoon in hot water and use to spread cream cheese mixture on crust.
Mix and beat 2 minutes lemon instant pudding and milk. Pour over cream cheese mixture, spread evenly and top with remaining cool whip (9 oz carton)
Spring with nuts. Refrigerate. This can be made a day or two ahead.
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