LEMON LUSH
Crust:  1 C flour, 1 stick (1/2 C) butter or margarine, nuts (broken in small pcs)
1st Layer:  1 8-oz Pkg cream cheese, 1 C confectionary (powdered) sugar, 1 8-oz container of Cool Whip.
2nd Layer:  2 pkgs Instant Lemon Pudding,  2 C. milk
3rd Layer:  1 8-oz container of Cool Whip 

Cut butter or margarine into pcs and distribute in 9 x 13" baking pan.  Add 1 C of flour and blend with fork and then pat down.  Add nuts and press into flour mixture. Bake at 350*F for 15 mins.  Cool.
Mix 1 pkg cream cheese and the sugar until well blended.  Add 8-oz whipped cream (Cool Whip) and Beat.  Spread carefully over top of cooled pastry. 
Beat 2 pks pudding with milk and heat 1-2 mins on stove.  Spread over the cream cheese mixture.
Top with the 2nd 8-oz container of Cool Whip.  Cool in fridge.

Slice before serving.

 I've never made this myself since this is Judy's special for family gatherings and I could never eat very much of it alone.  But I know everyone here loves it.  As I said, no heartburn for me which other lemon desserts always seem to generate.