1 cup flour
1/2 cup ground or finely chopped pecans
1/4 cup melted butter
8 oz . cream cheese softened
2.5 cups cool whip thawed
2 x 99g pkgs instant lemon pudding
1 tbsp lemon juice
3 cups milk
1 cup icing sugar
3 tbsp finely chopped pecans
Combine crust ingredients and press into 9×13 baking dish. Bake at 350ºF for 15 minutes. Cool completely.
Combine cream cheese and icing sugar. Beat smooth and creamy.
Fold in 1 cup Cool Whip.
Combine and spread over crust.
Whisk together puddings and milk until thick. Stir in lemon juice.
Spoon over cream cheese layer.
Top with remaining Cool Whip.
Sprinkle with chopped pecans.
Refrigerate 4 hours before serving.
Credit to: Author: Happy Hooligans