CRUST:

1/4 c. butter
1/2 c. flour
1/4 c. chopped pecans

FILLING:

4 oz. cream cheese
1/2 c. unsifted powdered sugar
1 tsp. lemon extract
1/4 c. whipped cream

PUDDING:

1 sm. pkg. instant lemon pudding
1 1/2 c. milk
2 tsp. lemon juice

Mix crust ingredients together and press into 8-inch square pan. Bake 15 minutes at 300 degrees. For filling, whip cream cheese until fluffy. Add powdered sugar and lemon extract; blend well. Fold in whipped cream. spread over crust. Mix pudding and milk; add lemon juice. Beat. Spread over filling. Top with whipped cream. Chill. Garnish with lemon curl.