1 1/2 to 2 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter

Put in 13 x 9 inch pan. Place in refrigerator. 3 tbsp. lemon juice 2 tsp. grated lemon rind 1/2 c. pecans 1 (12 oz.) tub of La Cream Cool Whip 1 (8 oz.) pkg. cream cheese

Cream the cheese, sugar, juice and rind with electric mixer. Fold in nuts and topping. Spread over graham cracker crust. Place in freezer. Remove 10 minutes before serving.