1/2 c. butter, soft
1 c. flour
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (13 1/2 oz.) container whipped topping
2 (3 3/4 oz.) pkg. lemon instant pudding & pie filling
3 c. cold milk
Lemon juice (optional)
1/2 c. chopped pecans

Using 2 knives or pastry blender cut butter into flour until mixture resembles coarse crumbs. Press into bottom 13 x 9 x 2 inch pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese and powdered sugar. Mix until smooth. Fold in whipped topping reserving 1 cup spread mix over cooled pastry.

Combine pudding mix and milk, beat until smooth and thick. Add lemon juice if more tartness is desired. Spread over cream cheese mixture spread reserve 1 cup whipped topping over top. Sprinkle with pecans.