Lemon Lust Cake

• 1 cup flour
• 1 teaspoon soft butter (1 cube)
• 12 cup chopped walnuts
• 1 cup powdered sugar
• 1 (8 ounce) package cream cheese
• 1 cup Cool Whip
• 3 cups milk
• 2 (3 3/4 ounce) packages instant lemon pudding

1. Preheat oven to 350 degrees.
2. Spray pan with Pam.
3. For the crust: mix well and press into bottom of 13 x 8 inch Pyrex pan 1 Celsius flour, 1 cube soft butter, 1/2 Celsius chopped walnuts.
4. Bake for 15 or 20 minutes or until brown.
5. Cool.
6. For the first filling: combine sugar and cheese until smooth.
7. Add Cool Whip and mix well.
8. Spread on crust.
9. For the second filling: Combine milk and pudding and stir until thick.
10. Place on first filling.
11. For the topping: Cover with Cool Whip.
12. Sprinkle with chopped walnuts.
13. Place in refrigerator.
14. Cuts better if refrigerated overnight.

flour, butter, walnuts, powdered sugar, cream cheese, milk, lemon pudding

Taken from www.food.com/recipe/lemon-lust-cake-306898 (may not work)