For the dough
1/2 cup roasted nuts (see notes)
2 cups all-purpose flour
1 cup softened butter (2 sticks)
2 packages (8 ounces) softened cream cheese
1 cup sugar
2 packages (3.4 ounces) instant lemon pudding mix
3 1/2 cups milk
1 container (8 ounces) thawed topping or frozen whipped cream
To make the crust:
Preheat oven to 350 degrees, then Coat a 9″ x 13″ pan with nonstick spray
In a food processor, blend nuts until finely chopped but not ground, about 5 to 7 legumes.
Transfer to a bowl.
In food processor (no cleanup required), add flour and butter.
Process until a smooth dough forms. Add nuts and process until smooth.
Press into bottom of prepared pan.
Bake it for 25 to 30 minutes, until lightly edge browned
To make the filling:
In a stand mixer, adjust with paddle attachment or by hand with an electric mixer, beat cream cheese and sugar until smooth.
Spread over cooled crust.
In a medium bowl, mix pudding mix and milk until combined, about 30 seconds.
Let stand at room temperature until slightly thickened, about 3 minutes.
Pour over cream cheese layer.
Refrigerate until firm, about 1 hour.
Remove from refrigerator and top with beaten truwhip topping.
For best results and cleanest slices, refrigerate for at least 4 hours or overnight (or freeze for 30 minutes).