Jewel’s Lemon Dessert

Crust:
2 cups flour
1 cup chopped pecans
2 sticks butter (melted)

Mix and press into a 9 x 13 inch baking pan and bake at 350 degrees for 20 minutes or until lightly browned.

Filling:
Mix 16 oz. cream cheese and 2 cups sifted powdered sugar together and pour over cooled crust.
Mix 2 large lemon instant puddings (or 4 small boxes) and 3 1/2 cups milk and beat until thickened. Spread over cream cheese layer.
Spread 13 oz. cool whip over the top. Chill and serve.

Blogged about here.