1 stick butter
1 c. flour
1/2 c. chopped pecans
1 c. sugar
1 (8 oz.) pkg. cream cheese
1 (9 oz.) Cool Whip
2 pkg. instant lemon pudding
3 c. milk

Mix butter, flour and pecans with fork and press in 9 x 13-inch pan.

Bake 15 to 20 minutes at 350°F. Cool. Combine sugar, cream cheese and 1 cup Cool Whip in a bowl; spread over crust. Mix pudding and milk. Allow to set. Spread over cheese layer. Top with remaining Cool Whip. (Pecans may be sprinkled over the top.) Refrigerate at least a few hours.