LAYER I:

1 stick butter
1 1/4 c. flour
1/2 c. chopped pecans

LAYER II:

8 oz. cream cheese
1 c. powdered sugar
1/2 lg. size Cool whip

LAYER III:

2 boxes instant lemon pudding mix
3 c. milk

LAYER IV:

1/2 lg. size Cool Whip

LAYER I: Blend butter, flour and pecans like a pie crust and pat in bottom of a 9"x13" pan. Bake at 350 degrees for 20 minutes.

LAYER II: Have cheese at room temperature and whip until creamy and soft. Add powdered sugar. Blend in Cool Whip. Spread this over the cooled crust. Chill for 20 minutes.

LAYER III: Whip pudding mix with milk for 2 minutes. Pour over cheese layer and chill approximately 15 minutes.

LAYER IV: Spread the remaining Cool Whip on top of pudding after it has set up.

Use butter, Neufchatel cheese and skim milk to lower calorie, fat and cholesterol content.