1/2 lb. butter
2 c. flour
3/4 c. pecans (grated in blender)
8 oz. cream cheese
1 c. 10x sugar
1 c. non-dairy whipped topping

For crust: Mix butter, flour and grated pecans. Spread in 9 x 13 inch pan. Bake 25 to 30 minutes at 350 degrees.

Mix cream cheese, sugar and non-dairy topping. Spread over cooled crust. Mix with mixer:

4 pkgs. lemon instant pudding
5 1/2 c. cold milk

until thick. Spread over cream cheese mixture.

Top with remaining 12 ounces of non-dairy whipped topping. Garnish with ground pecans.