CRUST:

1 1/2 c. flour
1 1/2 sticks butter
1/2 c. chopped pecans

FIRST LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 of 9 oz. Cool Whip

SECOND LAYER:

2 pkg. instant lemon pudding
2 tbsp. lemon juice
3 c. milk

THIRD LAYER:

Rest of Cool Whip
1/2 c. chopped pecans

Blend flour, butter and pecans together. Press into a 9 x 13 inch pan. Bake 20 minutes at 350 degrees. Let cool. Mix together ingredients for 1st layer and spread over cool crust. Mix together ingredients for 2nd layer and pour over 1st layer. Spread the rest of the Cool Whip on top of 2nd layer and sprinkle nuts on top. Chill and serve. Never put in freezer!