1 1/2 c. flour, sifted
1 1/2 sticks butter
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. sifted powdered sugar
1 (8 oz.) container frozen whipped topping
2 (6 oz.) pkg. instant lemon pudding mix
2 tbsp. lemon juice
3 eggs
1/2 c. chopped pecans

Blend together flour, butter and 1/2 cup pecans. Press into a 13 x 9 inch pan. Bake 15-20 minutes at 350 degrees until slightly brown. Cool.

Blend together cream cheese, powdered sugar and 1/2 of 9 ounce carton of whipped topping. Spread over crust. Combine 2 packages instant lemon pudding mix with 2 tablespoons lemon juice and 3 cups milk. Pour over previous layer. When firm, top with remainder of whipped topping. Sprinkle with 1/2 cup pecans. Chill overnight and keep in refrigerator.