Lemon Cream Dessert

1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon peel
1/2 cup lemon juice

CRUST:
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter

TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

In a saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir 1 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.

For crust, in a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F. for 15 to 20 minutes or until edges are golden. Cool on a wire rack.

For topping, in a large mixing bowl, beat cream cheese and confectioners' sugar until smooth; spread over crust. Spread with cooled lemon mixture. In another bowl, whisk milk, pudding mixes and vanilla 2 minutes or until slightly thickened; let stand 2 minutes or until soft-set. Fold in half of whipped topping. Spread over lemon layer. Spread with remaining topping. Refrigerate 4 hours before cutting. Yield: 18-24 servings.