Ingredients

• 1 stick Butter
• 1 Cup Flour
• 3/4 Cup Pecans, chopped (divided)
• 8 oz Cream Cheese, softened to room temp.
• 1 Cup sugar
• 1 Cup Cool Whip
• 3 small packages instant Lemon Pudding
• 4.5 Cups Milk
• Whipped Cream

Instructions

1. Melt butter in 9x13 pan. Sprinkle flour over the butter and add 1/2 cup chopped pecans. Mix together and press down. Bake for 15 minutes at 350 F. Allow to cool.

2. Mix creame cheese, sugar, and cool whip together. Spread over crust.

3. Mix pudding and milk together. Beat for 2 minutes. Pour over cream cheese mixture. Top with whipped cream and remaining chopped pecans.

4. Refridgerate for 4 hours.