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LEMON LAYERED DESSERT 
FIRST LAYER:

1 1/2 c. plus 1 tbsp. self-rising flour
1 stick butter, softened
1 c. chopped pecans

Mix and pat into 9x13 inch dish. Bake for 20 minutes at 350 degrees. Let cool.

SECOND LAYER:

1 c. Cool Whip (reserve rest of lg. container for topping)
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Beat until smooth. Spread over the crust.

THIRD LAYER:

2 sm. boxes lemon instant pudding
3 c. milk

Mix pudding with cold milk until smooth and thick. Spread over second layer.

FOURTH LAYER:

Remaining Cool Whip

Spread remaining Cool Whip over third layer and chill. NOTE: Chocolate pudding may be substituted for lemon.
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