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

LAYER TWO:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar, sifted
1/2 of (12 oz.) container Cool Whip

LAYER THREE:

2 pkgs. instant lemon pudding
3 1/2 c. milk

LAYER FOUR:

1/2 of (12 oz.) container Cool Whip
Chopped walnuts

Mix together Layer One ingredients. Press into a 11 x 7 inch pan. Bake at 350 degrees for 20 minutes. Cool. Layer Two: Beat until creamy. Fold in the 1/2 Cool Whip. Spread on Layer One. Beat together Layer Three ingredients; let set in refrigerator for a while, then spread on Layer Two. Spread second half of Cool Whip on top of Layer Three. Sprinkle with chopped walnuts. Refrigerate several hours until set or overnight. Other flavors of pudding can be used.