1 ¼ cup flour
¾ cup butter
¼ cup pecans + extra for top
8 oz cream cheese, softened
16 oz cool whip
1 cup powdered sugar
4 small (3.4 oz) boxes of lemon instant pudding
5 cups milk
Preheat oven to 350° F.
Cut butter into the flour. Mix well and add pecans. Pat into the bottom of a 9×13 pan and bake for 20 minutes or until golden brown. Let cool completely.
Whip together softened cream cheese and powdered sugar. Fold in half of the cool whip (about 8 oz.). Spread over crust.
Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer.
Spoon and swirl the remaining cool whip on top. Sprinkle with pecans.
Refrigerate until ready to serve.