1 1/4 c. flour
3/4 c. butter
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 lg. container frozen whipped topping, thawed
4 pkg instant lemon pudding
5 c. milk

Mix together flour, butter and pecans. Press into 9 x 13 baking pan. Bake at 350 degrees for 30 minutes. Cool. Cream together cream cheese sugar and 1/2 of the topping. Spread on cooled crust. Mix instant pudding and 5 cups of milk. Spread over cheese mixture. Top with remaining topping. Chill overnight.