1/2 c. butter
1 c. flour
3/4 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkg. instant lemon pudding
Fresh lemon juice
Grated lemon rind
3 c. milk
1-2 c. Cool Whip

Melt butter and combine with flour and pecans. Press into 9x13 inch pan. Bake at 350 degrees for 15 minutes. Cool.

Beat cream cheese, powdered sugar, and 1 cup Cool Whip. Spread over first layer.

Beat lemon pudding and milk. Add fresh lemon juice and rind to taste. Spread over second layer.

Top with a layer of Cool Whip. Refrigerate at least 8 hours before serving.

This tends to be soft if not refrigerated long enough. It's great made the day before. Makes 16 servings.