Preheat oven to 350° F.
Cut butter into 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.
SECOND LAYER :
Whip together softened cream cheese and powdered sugar. Fold in half of the cool whip (about 8 oz.). Spread over crust.
THIRD LAYER :
Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer.
FOURTH LAYER :
Spoon and swirl the remaining cool whip on top. Sprinkle with pecans.
Refrigerate until ready to serve.
continued on next page
