1 c. plain flour
1 stick butter
1/2 c. pecans, chopped
1 (8 oz.) cream cheese
1 c. confectioners sugar
1 (9 oz.) container Cool Whip
1 tsp. vanilla
2 pkgs. instant lemon pudding mix
3 c. sweet milk

Combine and press into 10 x 10 inch or large oven-proof dish; the flour, butter and nuts. Bake 20 minutes at 350 degrees (will not brown). Cool. Cream together the cream cheese and sugar. Stir in 1 cup Cool Whip and 1 teaspoon vanilla. Spread cream mixture over cooled crust. Combine the pudding and milk, and pour over cream layer. Top with remainder of Cool Whip. Let stand at least 4 hours in refrigerator before serving.