1) Combine 1 c. margerine, 1 c. flour and 1 c. chopped nuts. Press into 9 x 13'' pan. Bake 15 minutes @ 350 degrees. Cool.
2) Combine 8 oz. cream cheese, 1 c. powdered sugar, 1 c. Cool Whip. Spread in pan.
3) Combine 2 small packages of lemon instant pudding with 4 cups of cold milk. Stir until set. Add 1 small can well-drained crushed pineappe. Spread in pan.
4) Spread remaining Cool Whip on top and garnish with chopped nuts.
VARIATON: In place of lemon pudding-pineapple layer, use 1 small package instant vanilla and 1 small package instant chocolate pudding with 3 cups cold milk.
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