Mixture One:

2 c. flour
2 sticks butter, melted
1 c. nuts

In 9 x 13-inch pan, mix flour, butter and nuts.

Bake for 15 minutes at 375°F.

Mixture Two:

8 oz. cream cheese
1 c. confectioners sugar
1 (8 oz.) carton Cool Whip

Beat cream cheese; add confectioners sugar and mix well. Add Cool Whip. Mix well and pour over crust.

Mixture Three:

3 pkg. lemon instant pudding
1 (8 oz.) carton Cool Whip
4 1/2 c. cold milk

Mix pudding with milk until thick. Pour over mixture No. 2 and refrigerate. Spread the Cool Whip over top of mixture. Sprinkle with nuts. Keep cold until ready to serve.