1 1/2 c. flour
3/4 c. butter
1/2 c. chopped pecans
1 (8 oz.) cream cheese
1 c. powdered sugar
1 (8 oz.) Cool Whip
4 pkg. instant lemon pudding
5 c. milk

Mix flour, butter and pecans. Pat into greased 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Cool.

Mix cream cheese, sugar and 1/2 container of Cool Whip. Spread on cool crust.

Mix pudding and milk until thick. Spread on cheese mixture and cover with remaining Cool Whip. Chill 24 hours.