Light and fluffy refrigerator dessert. Only the crust is cooked.

CRUST:

1/2 stick butter
1/2 c. all-purpose flour
1/4 c. chopped pecans

Mix ingredients together and press into 8 inch square baking pan; bake 15 minutes at 300 degrees.

FILLING:

4 oz. cream cheese, softened (1/2 of 8 oz. bar)
1 tsp. lemon extract
1 sm. carton Cool Whip

Whip cream cheese in mixer until fluffy. Add powdered sugar and lemon extract. Blend well, fold in Cool Whip.

PUDDING:

1 sm. pkg. lemon instant pudding
1 1/2 c. milk
2 tsp. lemon juice

Prepare pudding using 1 1/2 cups milk (instead of 2). Spread over cream cheese filling. Top with Cool Whip.