2 pkgs. lemon pudding (Kosto)
1 1/2 c. flour
3/4 c. butter
1 1/2 c. powdered sugar
3/4 c. chopped pecans
12 oz. cream cheese
2 lg. Cool Whip containers

Prepare pudding according to package directions and cool. Blend flour with butter until crumbly. Add nuts and press into 13x9 pan. Bake at 350 degrees until light brown (approximately 15 minutes); cool.

Combine cream cheese with powdered sugar and 1 container of Cool Whip. Spread over cooled crust, then top with lemon pudding and rest of Cool Whip. Refrigerate until ready to serve (at least 2 hours).