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LEMON LUSH 
1 c. flour
1 stick butter
1/2 c. pecans

Mix together; pat into bottom of 9 x 13 pan and bake at 325 degrees for 15 minutes.

FIRST LAYER:

1 (8 oz.) pkg. cream cheese
1 c. Cool Whip (9 oz.)
3/4 c. powdered sugar

Mix together and spread over chilled crust.

SECOND LAYER:

2 sm. pkg. lemon instant pudding
3 c. milk

Mix together well with mixer on low speed 2 minutes. Pour over chilled cheese layer. Set in refrigerator 20 minutes for 1 hour.

Spread remainder of Cool Whip over third layer. Sprinkle chopped nuts on top. Refrigerate overnight.

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