1 c. flour
1 stick butter, softened
1/2 c. chopped pecans
1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 (3 oz.) pkg. cook type lemon pudding
3/4 c. sugar
3 1/2 c. water
4 egg yolks
1/2 c. water
2 c. Cool Whip

STICKY LEMON FILLING:

2 eggs
1 c. sugar
2 lemons, juice & grated rind
1 tbsp. cornstarch
1 c. water
2 tbsp. butter

You will have enough filling left over to freeze in small containers for other desserts.

Mix and press flour, softened butter and chopped pecans into a 10 x 14 inch pan. Bake at 375 degrees for 15 minutes. Cool. Mix cream cheese with 1 cup Cool Whip first and then mix with the powdered sugar. Mix the lemon pudding according to package directions. Whip egg yolks in a pan, adding 1/2 cup water and 3/4 cup sugar. Mix thoroughly, then add 3 cups of water. Stir over medium heat until mixture comes to a full boil. Cool 5 minutes, stirring twice. Cover over second layer. Top with 2 cups of Cool Whip.

Drizzle 1/4 cup of the Sticky Lemon Filling over the top layer, letting the Cool Whip show. To prepare the filling, beat the eggs, adding 1 cup sugar, 2 lemons (juice and rind).

Add cornstarch and 1 cup water. Cook on top of double boiler. Cook until clear and thick and coats a spoon. Filling will be slightly thick when you drop it from the spoon. Add butter off the fire.

Please note: Do not cover the lemon topping with aluminum foil as the lemon will "eat" the foil. Serves 15.