1/2 c. butter (1 stick)
1/2 c. ground pecans, plus 2 tbsp.
1 c. flour
1 (8 oz.) pkg. cream cheese, soft
1 c. powdered sugar
1 c. Cool Whip plus 1/2 c.
2 (3 3/4 oz.) pkgs. lemon instant pudding
3 c. cold milk

STEP 1: In a small bowl blend butter, 1/2 cup ground pecans, (reserving the 2 tablespoons for Step 4) and flour with dough blender until well mixed. Press well into a 9 x 13 inch cake pan. Bake at 350 degrees for 15 minutes. Set aside to cool.

STEP 2: In small bowl or electric mixer, blend the softened cream cheese and powdered sugar until creamy. With wire whip fold 1 cup of the Cool Whip, spread this mixture over the layer of Step 1.

STEP 3: Pour 3 cups cold milk into a bowl. Add both packages of the lemon instant pudding. Beat slowly with rotary beater or low speed of electric mixer until well blended, about 2 minutes. Let stand 5 minutes or until set, then spread this mixture over layer of Step 2.

STEP 4: Spread remaining 1/2 cup Cool Whip as a thin layer over Lemon Lush and sprinkle with reserved 2 tablespoons of ground pecans over all. Refrigerate overnight.