Crust:

1/4 cup finely chopped walnuts

1/2 cup all-purpose flour

1 tablespoon packed brown sugar

4 tablespoons butter, melted

Filling:

8 oz cream cheese, softened

1 cup confectioners sugar

8 oz Cool Whip, thawed (divided)

2 (3.4 oz) boxes instant lemon pudding

3 cups milk

2 tablespoons additional chopped nuts, for garnish (optional)

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Mix walnuts, flour, brown sugar, and melted butter until combined.
Press mixture into a thin, even layer on a baking sheet and bake 10–12 minutes until lightly golden. Let cool completely, then crumble for the crust base.
In a bowl, beat softened cream cheese with confectioners sugar until smooth. Fold in half of the Cool Whip to make the filling.
In another bowl, whisk lemon pudding mix with milk until thickened.
Assemble shooters by layering crumbled crust, cream cheese filling, and lemon pudding in small cups.
Repeat layers if cups are tall enough, finishing with a topping of Cool Whip.
Garnish with chopped nuts before serving.

Chill shooters for at least 30 minutes before serving.

Pecans or almonds can replace walnuts in the crust.

Use coconut pudding instead of lemon for a tropical variation.

Homemade whipped cream can substitute for Cool Whip.

Fresh berries can be layered in for added flavor and color.