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1 pkg. (16 oz.) Pecan Sandies
1 stick butter, melted
1 pkg. (8 oz.) cream cheese
1 c. powdered sugar
1 (12 oz.) Cool Whip
2 pkgs. (3 3/4 oz. each) instant lemon pudding
3 c. milk
Ginger or nutmeg for garnish

With rolling pin, roll out and crush cookies. Mix crushed cookies with butter. Press mixture in bottom of greased 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool and set aside in refrigerator. Beat cream cheese, powdered sugar and 2/3 of the Cool Whip. Spread over cooled crust. Mix 2 packages lemon instant pudding with the milk, blending for 2 minutes. Put mixture over cream cheese layer and let cool. After pudding is set, spread rest of Cool Whip over dessert.
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