2 Cups Flour                                           1.5 sticks butter, melted

2 Cups chopped pecans                         2 8oz. Cream cheese

1 13.5 oz. Cool Whip                               2 Cups Milk

2 pkgs. Instant lemon pudding

Mix flour, butter and pecans—will be crumbly.  Press evenly on

bottom of 9×13 pan.  Bake 15-20 minutes in 350° oven. Cool completely.

Mix softened cream cheese and 1½ cups of cool whip. Spread over cooled crust.  Whisk lemon pudding with 4 cups milk for 2 minutes.  Chill til set.  Pour over cream cheese layer.  Decorate top with remaining cool whip.

Serves 15—this is so refreshing!

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