1st Layer         1 cup flour

                             1 square butter 

                             1/2 cup chopped pecans

Mix together and press into a 9" x 13" glass pan. Bake at 350 degrees for 15-20 minutes.  Cool.


2nd Layer      8 oz. cream cheese

                              1 cup powdered sugar

                              1 cup cool whip

Let cream cheese soften. Mix together the 3 ingredients. Spread on top of the cooled crust.


3rd Layer          2 small pkgs instant lemon pudding (can use sugar-free)

                                3 cups milk

Whisk for 2 minutes and spread on top of cream cheese layer.


4th Layer             Cool Whip 

                                  Chopped pecans

Spread cool whip on top of pudding layer. Sprinkle the top with chopped nuts.

Refrigerate until chilled. Enjoy!
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