1/2 c. butter, softened
1 c. all-purpose flour
3/4 c. chopped pecans
1 (8 oz.) cream cheese, softened
1 c. sifted powdered sugar
1 (13 1/2 oz.) container frozen whipped topping (Cool Whip), thawed
2 (3 3/4 oz.) pkg. lemon instant pudding & pie filling
3 c. cold milk

Using pastry blender cut butter into flour until mixture resembles coarse crumbs; stir 1/2 cup pecans into mixture. Press mixture into bottom of a 13 x 9 x 2 inch pan, lightly sprayed with Pam. Bake at 350 degrees for 15 minutes. Cool.

Combine cream cheese, powdered sugar and beat until smooth and add 1 cup Cool Whip and fold into mixture. Spread over cooled pastry.

Combine pudding mix and milk and beat 2 minutes at low speed until smooth and thickened, and spread over cream cheese layer. Spread remaining Cool Whip over pudding layer. Sprinkle with remaining pecans. Chill. Refrigerate and cut into squares.