1 c. flour
1 stick melted butter
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, soft
1 c. powdered sugar
4 1/2 oz. Cool Whip
2 (3 oz.) boxes lemon instant pudding
3 c. milk

Mix flour, butter and pecans and press into 9x13 inch Pyrex dish. Bake for 25 minutes at 350 degrees and cool. Mix cream cheese, powdered sugar and 4 1/2 ounces Cool Whip and spread over crust.

Mix lemon pudding using 3 cups milk instead of 4. Pour over cheese mixture. Add rest of Cool Whip over top. This can be made the day before. Leave in refrigerator. You may use 1 chocolate and 1 vanilla instant pudding mix instead of the lemon.