1 c. flour
1/2 c. chopped pecans
1/2 c. soft butter
1 c. powdered sugar
1 (8 oz.) cream cheese
2 (3 oz.) instant lemon pudding
3 c. milk
Cool Whip

Mix flour, nuts and butter together and put into 9x13 pans. Bake at 375 degrees for 15 minutes. Cool.

Mix powdered sugar, cream cheese and 1 cup Cool Whip. Spread over crust after it is cooled. Let set.

Mix instant lemon pudding with 3 cups milk, beat until thickened. Pour over cheese layer; let set. Spread top with the remainder of Cool Whip. Refrigerate at least 4 hours. Can be made the night before.