1 1/2 sticks butter
1/2 c. chopped pecans
1 c. powdered sugar
2 to 3 3/4 oz. boxes lemon instant pudding
3 c. cold milk
1 1/2 c. flour
8 oz. cream cheese, softened
10 oz. Cool Whip

Blend butter and flour with pastry blender. Add nuts and pat into greased 9 x 13 inch pan. Bake 12 minutes at 375 degrees. Cool. Beat together cream cheese, 1 cup powdered sugar. Fold in 1/2 of Cool Whip. Spread over cooled crust. Beat both boxes of lemon instant pudding into 3 cups cold milk. Let set a few minutes. Spread over cheese layer. Top with other half Cool Whip. Sprinkle with 1/2 cup chopped pecans. Note: May also be made with pistachio pudding or 1 chocolate, 1 vanilla and sprinkled with chocolate shavings.