1 1/2 c. plain flour
1 stick butter
2/3 c. chopped pecans
8 oz. block cream cheese
1 c. powdered sugar
9 oz. container Cool Whip
3 c. milk
2 (3 1/2 oz.) pkg. instant lemon pudding

Cut butter up into flour. Add nuts. Press into 9 x 13 inch pan. Bake at 350 degrees for 20 to 25 minutes. Cool. Beat the creamed cheese and sugar until smooth, then stir in the Cool Whip. Spread this mixture into the cooled crust. Whip the instant pudding and milk according to the package instructions, and pour over the cheese mixture. Cover with aluminum foil and refrigerate. When ready to serve, cut into 2 x 1 1/2 inch squares. Serve with small quantity of Cool Whip on the top of each square. Serves 12 to 15.