Lemon Meringue Dessert

1 cup flour
1 cup chopped nuts
1 stick (1/2 cup) margarine, softened
16 ounces cream cheese, softened
2 cups confectioners' sugar
2 small boxes instant lemon pudding
3 cups milk
Cool Whip topping, thawed

Mix flour, margarine and nuts and press into a 9 x 13-inch pan. Bake at 350 degrees F for 20-25 minutes.

Using electric mixer, beat confectioners' sugar with softened cream cheese until smooth. Spread over cool crust.

Using mixer, beat instant pudding with milk for 3 minutes and spread on top of cream cheese. Top with cool whip; refrigerate 4 hours before serving.