Lemon Fluff
by Donn Cheyney

Crust
1 C flour
1 stick margarine
1/2 C nuts (walnuts, crushed)

Mix and press into 7.5 x 12-inch pan.  Bake at 350 degrees for 20 minutes.

Filling
8 oz cream cheese
1 C Cool Whip
1 C powdered sugar

Blend together while crust bakes, then spread over crust. Combine two 3-ounce packages of instant lemon pie filling with three cups milk, beat for two minutes. Spread over cream cheese mixture.  Cover with more Cool Whip. Sprinkle with crushed nuts. Refrigerate.  Enjoy!!