1 c. chopped pecans
2 c. flour
1 c. melted butter
2 c. 10x sugar
16 oz. cream cheese
2 pkg. instant lemon Jell-O pudding
3 c. milk
whipped topping
chopped pecans

Mix 1 cup pecans, flour and butter; press into 9 x 13 pan.

Bake at 350°F for 20 minutes until light brown. Beat together 10x sugar and cream cheese until fluffy. Spread on cooled crust. Mix pudding with milk and spread on top of second layer. Top with whipped topping and pecans. Chill until ready to serve.