1 1/2 c. flour
1 1/2 c. butter
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
3 pkg. lemon instant pudding (any other flavor)
4 1/2 c. milk
1/2 c. chopped pecans
Cool Whip

Mix thoroughly flour and butter. Place in bottom of 13 x 9 inch pan. Bake at 350 degrees until lightly brown. Cool completely. Mix powdered sugar, cream cheese, and 1 cup Cool Whip. Spread on cool crust. Mix instant pudding and milk, pour on top of cream cheese mixture in pan. Let stand for 5 minutes. Top with remaining Cool Whip and sprinkle with nuts. Keep chilled.