1 cup all-purpose flour
1/2 cup (1 stick) butter
1/4 cup sugar (optional)
1/2 cup finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 cup confectioners' sugar
Cool Whip
2 (3 oz. ea.) pkgs. instant lemon pudding
2 1/2 cups cold milk
3 tbsp. lemon juice (optional, for stronger lemon flavor)

Preheat oven to 350°F.

Combine the flour, butter, sugar (if using), and pecans. Put into a 9x12-inch pan or dish.

Bake at 350°F for 15 minutes. Let cool.

Cream together cream cheese and confectioners' sugar. Fold in 1 cup of Cool Whip. Spread on the crust.

Combine instant puddings, milk and lemon juice. Spread this mixture on the cream cheese layer.

Spread the remainder of the Cool Whip over the lemon pudding, swirling as pictured. (Other flavors of pudding also work well.)