1 stick butter (1/4 lb.)
1 c. flour
1/2 c. chopped pecans

Cut butter into flour as for pie crust. Add pecans. Press into bottom of 9 x 13 x 2 inch pan. Bake in preheated 350 degree oven for 15 minutes. Cool well.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Beat cream cheese until light and fluffy. Fold in powdered sugar and Cool Whip. Spread over crust.

TOPPING:

2 pkg. lemon instant pudding
3 c. milk

Prepare instant pudding according to package directions using 3 cups milk. Spoon over top of filling. Refrigerate until serving. When I make it, I add several drops of lemon extract to bring out the lemon flavor.