CRUST:

2 c. flour
2 sticks melted butter
1/2 c. chopped pecans

Blend above ingredients and press into two 10 inch pie pans. I use pyrex but any type will work (a 9 x 13 inch pan can be used). Bake 12-15 minutes in 375 degree oven. Cool thoroughly.

LAYERS:

2 c. 10X sugar
2 (8 oz.) cream cheese

Mix sugar and cream cheese until creamy. Spread over cooled crust.

2 sm. boxes lemon instant pudding
3 c. cold milk

Mix pudding and milk. Pour over cream cheese mixture. Cover top with 1/2 pint whipped cream or Cool Whip. Sprinkle chopped nuts on top. Serves 10-12.