Crust:

2 c. flour
2 sticks butter
1 c. pecans

Filling:

1 (8 oz.) pkg. Philadelphia cream cheese
1 c. confectioners sugar
2 (8 oz.) containers Cool Whip
3 pkg. lemon instant pudding
4 1/2 c. milk
1 c. chopped pecans

Crust: Cut butter into flour and add nuts. Press into a 13 x 9-inch pan and bake at 375°F until golden brown. Cool.

Filling: Mix cream cheese and confectioners sugar until smooth. Add 1 container Cool Whip and mix well. Spread over cooled crust. Next, mix pudding with milk and spread over cream cheese layer. Let set until pudding gets firm. Spread the other container of Cool Whip over pudding and sprinkle pecans over top. Chill well.