STEP ONE:

1 cup flour
1/2 cup butter, room temperature
1/2 cup chopped pecans

Combine flour, butter and the chopped pecans. Mix until the consistency of pie crust. Press into the bottom of a 13x9x2" pan.

Bake at 350°F for 10 minutes or until golden brown.

STEP TWO:

1 cup confectioners' sugar
1 (8 oz.) pkg. cream cheese, softened
1 cup cool whip

Combine confectioners' sugar, cream cheese, 1 c. cool whip. Spread over the crust in the pan while it is warm (not hot, but warm).

STEP THREE:

3 cups cold milk
2 packages lemon instant pudding

Combine the cold milk and the lemon instant pudding. When thoroughly mixed spread over the cream cheese layer.

Spread the rest of the cool whip over the pudding layer.

Refrigerate until firm.

Variation: For chocolate lust, use chocolate instant pudding.

Serving Size: 12