1 stick butter, room temperature
1 c. all-purpose flour
3/4 c. chopped pecans
1 (8 oz.) cream cheese
1 c. confectioners' sugar
1 (16 oz.) container whipped topping
2 (6 oz.) lemon pudding & pie filling mix

Mix butter, flour and pecans together. Pat into a 9 x 13 inch pan and bake at 375 degrees for 15 minutes. (Let cool well.) Combine sugar, cream cheese and 1 cup of the whipped topping, beat with mixer real well and spread on cooled crust.

Mix pudding as directed on package. Let cool well and spread on top of cream cheese mixture. Spread rest of whipped topping on the pudding mixture. Sprinkle some chopped pecans on top of topping and refrigerate. Very good!