1 c. flour
1/2 c. chopped pecans
1 stick soft butter
8 oz. cream cheese
1 c. powdered sugar
9 oz. Cool Whip
3 c. milk
2 pkgs. Jello instant lemon pudding

Work flour, butter, and pecans together like pie crust, press in 9x13x2 inch pan. Bake at 350 degrees for 15 minutes. Cool.

Blend cream cheese, powdered sugar and half of Cool Whip. Spread over cooled crust mixture.

Beat instant pudding and milk, spread over cream cheese. Cover with remainder of Cool Whip. Refrigerate 2 to 3 hours. Any favorite instant pudding can be substituted.