2 c. flour
1 c. butter
1/2 c. chopped pecans (save a few for top)
1 lg. container Cool Whip
1 oz. cream cheese
1 c. confectioner's sugar
2 (3 oz.) pkg. instant lemon pudding
3 c. milk
Chopped nuts

Cut butter into flour until well mixed. Add 1/2 cup chopped nuts. Press into 1 3 x 9 inch pan. Bake for 15 minutes, or until brown around the edges at 375 degrees. Cool. Beat 1 cup Cool Whip, cream cheese and confectioner's sugar until fluffy. Spread on top of crust. Whip pudding and milk until thick. Pour over layer of cheese mixture. Top with remainder of Cool Whip. Sprinkle with chopped nuts and refrigerate for at least 3 hours.