Instructions: Combine 1 c. flour, 1/2 c. butter and the chopped pecans. Mix until the consistency of pie crust. Press into the bottom of a 13x9x2" pan. Bake at 350 for 10 minutes or until golden brown.

Combine 1 c. powdered sugar, cream cheese, 1 c. cool whip. Spread over the crust in the pan while it is warm (not hot, but warm).

Combine the cold milk and the lemon instant pudding. When thoroughly mixed spread over the cream cheese layer.

Spread the rest of the cool whip over the pudding layer.

Refrigerate until firm.

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