1 c. flour
1/2 c. butter
1/2 c. finely chopped pecans
1 (8 oz.) cream cheese
1 c. powdered sugar
1 (12 oz.) Cool Whip
1 (6 oz.) instant lemon pudding
3 c. milk
Coconut or nuts for topping

Blend flour and butter as for pie crust, add pecans. Press into 9 x 13 inch pan. Bake 15 minutes at 350 degrees. Cool. Blend softened cream cheese with powdered sugar. Beat until smooth and creamy. Add 1/2 of Cool Whip to creamed mixture. Spread onto crust. Blend pudding into milk until thick. Spread over 2nd layer. When set, spread with remaining Cool Whip. Garnish with nuts. Refrigerate.