1/2 c. butter
1 c. all-purpose flour
3/4 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
3 c. whipped topping, thawed & divided
2 sm. pkgs. instant lemon pie filling
3 c. milk

Cut butter into flour until mixture resembles coarse meal, stir 1/2 cup pecans into flour mixture. Press mixture into a 13"x9"x2" baking pan. Bake at 350 degrees for 15 minutes.

Combine cream cheese and powdered sugar; beat until fluffy. Fold 1 cup whipped topping into cream cheese mixture. Spread over crust and chill.

Combine lemon pie filling and milk, beat two minutes at low speed of mixer. Spread pudding over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with remaining pecans. Chill and store in refrigerator until ready to serve.