1 c. flour
1 stick butter
1 small pkg. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
16 oz. Cool Whip
2 boxes lemon instant pudding
3 c. milk

1st Layer: Melt butter in a 13 x 9-inch pan. Mix in flour and pecans. Pat out to form a thin crust.

Bake crust at 350°F for 12 minutes.

2nd Layer: Stir together the cream cheese, powdered sugar and 1 cup of the Cool Whip. Spread on slightly cooled crust.

3rd Layer: Beat together the pudding and milk until thick. Spread on top of the 2nd Layer. Spread the remaining Cool Whip on top and refrigerate.