CRUST:

1 stick butter
1 c. flour
1 tsp. sugar
1 c. pecans, finely chopped

CREAM CHEESE TOPPING:

1 (8 oz.) cream cheese
About 1 c. Cool Whip
1 c. confectioners sugar

FILLING:

2 sm. lemon instant pudding
3 1/2 c. milk
Remaining lg. Cool Whip

Make crust with melted butter stick, flour and 1 cup of chopped pecans and 1 teaspoon sugar. Press mixture into 9 x 11 inch pan until even and bake about 10 minutes until browned in 350 degree oven. When crust cools, smooth over the cream cheese topping mixture. Mix up lemon instant pudding and milk until firm and pour over cream cheese topping. Frost with the rest of the large Cool Whip. Chill and cut into squares for a refreshing delight.