1 c. flour
8 oz. cream cheese
1 c. powdered sugar
2 sm. pkg. lemon instant pudding
1 stick butter, melted
2 c. Cool Whip
Pecans

Mix the flour and butter together and press into the bottom of a 9x12 inch pan. Bake at 350 degrees for 15 minutes.

Mix together the cream cheese, powdered sugar and 1 cup of Cool Whip until creamy and spread over the crust.

Prepare the lemon pudding according to package instructions, beating until smooth and pour over the second layer. Spread the rest of the Cool Whip over all and sprinkle with pecan bits (optional).