1 stick butter
1 c. flour
1/2 c. ground pecans
1 c. powdered sugar
3 tsp. lemon juice
1 (8 oz.) pkg. cream cheese
1 (9 oz.) carton Cool Whip
2 pkg. instant dry lemon pudding
3 c. cold milk

Mix butter, flour and pecans together and press into 9 x 12 inch pan. Bake at 350 degrees for 15-20 minutes. Cool thoroughly.

Mix 1 cup Cool Whip, powdered sugar, cream cheese and lemon juice together and spread over crust. Mix lemon pudding and milk together until slightly thickened and spread over above. Spread the rest of Cool Whip over above and refrigerate.