Lemon Cream Dessert

This is one of my favorites

1 ½ cups sugar
1/3 cup plus 1 Tbls. cornstarch
1 ½ cups cold water
3 egg yolks, lightly beaten
3 Tbls. butter, cubed
2 tsp. Grated lemon peel
½ cup lemon juice
Crust:
1 cup flour
1 cup finely chopped walnuts (or pecans)
½ cup cold butter
Topping:
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
2 cups cold milk
2 packages (3.4 oz. Each) instant vanilla pudding mix
1 tsp. Vanilla
1 carton (16 oz.) Cool Whip

In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.
In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-inch baking dish. Bake at 350 degrees for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
In a mixing bowl, beat cream cheese and powdered sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another mixing bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting. Makes 18-24 servings.