1 cup of flour
1/2 cup of butter
1/2 cup of chopped nuts
8 ounces of cream cheese
1 cup of powdered sugar
1 (8-ounce) container of whipped topping, divided
1 box (3 ounces) lemon pudding mix
1/2 cup of sugar
2 1/4 cups water, divided
2 egg yolks
Mix flour, butter and chopped nuts like cookie dough and press into an 8 x 8 inch baking dish. Bake at 400° for 20 minutes or until golden brown.
Mix the cream cheese, powdered sugar and 1 cup of whipped topping and spread over the first layer while it is still hot. Combine lemon pudding mixture, sugar, 1/4 cup water and egg yolks in a medium saucepan. Add 2 cups of water. Stirring constantly, with a wire whisk, cook over medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients and preparation instructions on the package!)
Cool for 5 minutes, stirring twice. Cool for an additional 30 minutes and divide it into two layers. Cool completely and cover with remaining whipped topping. Cool down.