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1/2 c. butter
3/4 c. chopped pecans or walnuts
1 c. sifted powdered sugar
2 (3 oz.) pkg. lemon or chocolate instant pudding-pie filling
1 c. flour
1 (8 oz.) cream cheese, softened
3 c. frozen whipped topping, thawed & divided
3 c. milk

Cut butter into flour until mixture resembles coarse meal. Stir 1/2 cup pecans into flour mixture. Press mixture into a 13 x 9 baking dish. Bake for 15 minutes at 350 degrees.

Combine cream cheese and powdered sugar and beat until fluffy. Fold 1 cup of whipped topping into cream cheese mixture. Spread over crust and chill.

Combine pudding mix and milk, beat 2 minutes at low speed. Spread pudding over cream cheese layer. Spread remaining whipped topping over pudding layer. sprinkle with remaining nuts. Chill thoroughly. Store in refrigerator. Serves 15.

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