1 1/2 c. flour
1 1/2 sticks butter
2/3 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 (12 oz.) carton Cool Whip
2 pkgs. instant lemon or pistachio pudding
3 c. milk

Combine flour, butter and pecans. Press in 9 x 13 inch pan. Bake at 350 degrees for 30 minutes, NOT BROWN. Beat until smooth the cream cheese and powdered sugar. Add 1/2 of the Cool Whip. Spread over the cooled crust.

Combine pudding and milk, pour over cheese layer and spread remaining Cool Whip on top. Refrigerate. Serves 15.