CRUST:

1 1/2 c. flour
1 1/2 sticks butter
1/2 c. chopped pecans (more for top)

Mix flour, butter, and pecans. Press into an oblong glass pan. Bake at 350 degrees for 15 to 20 minutes; let cool.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip (more needed for top)
2 (3 1/2 oz.) pkgs. instant lemon pudding
3 c. milk

Beat cream cheese and powdered sugar together; fold in Cool Whip; spread on crust. Mix 2 packages of instant lemon pudding with 3 cups milk until thick. Pour on top of cream cheese filling. Top with Cool 'Whip and sprinkle chopped pecans on top. Refrigerate.