1 1/4 c. flour
3/4 c. butter
1/2 c. chopped pecans
8 oz. pkg. Philadelphia cream cheese
1 c. powdered sugar
1 (9 oz.) Cool Whip
4 pkgs. instant lemon pudding
5 c. milk

Mix flour, butter and pecans and press into 9 x 13 greased pan. Bake at 350 degrees for 20 to 25 minutes. Cream together cream cheese, sugar and 1/2 of the 9 oz. Cool Whip. Spread on cooled crust. Mix pudding and milk and spread over cheese mixture. Top with remaining Cool Whip. Refrigerate.