Preheat oven to 350℉.

Add the flour and butter to a food processor fitted with the blade attachment. Pulse until the mixture is crumbly.

Add the walnuts and pulse until combined.

Press the mixture into a 9×13 baking dish.

Bake for 20 minutes or until the crust is golden brown.

Let crust cool.

While the crust is cooling, add the cream cheese, confectioner’s sugar, lemon juice and zest to a medium bowl and mix together until smooth. Spread evenly over the cooled crust.

In a medium bowl, whisk the pudding and milk together until fully combined; Let the mixture firm up for about 15 minutes.

Once the pudding is set, spread it over the cream cheese layer in an even layer.

Spread the whipped topping over the pudding layer and garnish with remaining chopped walnuts.

Chill for at least 4 hours before serving.