Light & Creamy Layered Lemon Cheesecake

• Bottom Layer
• 1 cup flour
• 1/2 cup margarine
• 1/4 cup nuts, chopped
• Second Layer
• 8 ounces cream cheese
• 1 cup powdered sugar
• 9 ounces Cool Whip
• Third Layer
• 2 (3 1/2 ounce) packages jell-o instant lemon pudding
• 3 cups milk
• Top Layer
• 9 ounces Cool Whip

1. To make bottom layer:.
2. Mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan.
3. Bake 15 minutes on 350 degrees.
4. Cool.
5. To make second layer:.
6. Blend cream cheese, powdered sugar, and Cool Whip in mixer.
7. Spread over crust.
8. To make third layer:.
9. Mix pudding according to package directions (using 3 Celsius milk for 2 packages) and pour immediately into pan.
10. To make top layer:.
11. Spread remaining 9 oz. Cool Whip on top of other layers.

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Taken from www.food.com/recipe/light-creamy-layered-lemon-cheesecake-141156 (may not work)