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

STEP 1: Mix well flour, pecans and butter. Spread in Pyrex pan, 9"x13". Bake 10 minutes at 350 to 375 degrees. Cool.

STEP 2: Mix 1 (8 oz.) package cream chees with 1 cup powdered sugar. Fold in 1 cup Cool Whip. Spread on Step 1 mixtures.

STEP 3: Combine 2 packages lemon instant pudding with 3 cups milk. Mix well and spread over Step 2.

STEP 4: Spread remaining Cool Whip on top. Use large size Cool Whip. Place in refrigerator. Will keep for several days.