- 2 cups flour
- 2 sticks (1 cup) margarine
- 1 cup chopped pecans
- 1 cup powdered sugar
- 1 8-oz package cream cheese, softened
- 2 8-oz containers Cool Whip®, thawed
- 3 small boxes instant lemon pudding
- 4 1/2 cups milk
Preheat oven to 350°F. Mix the flour, margarine, and pecans together and spread in a 9x13 pan. Bake until light brown, 18-20 minutes. Cool completely.
Beat powdered sugar, cream cheese, and one container of Cool Whip® together and spread over cooked crust. In a separate bowl, beat pudding mixes and milk together until thick; spread over cheese mixture layer. Spread second container of Cool Whip® on top and sprinkle with nuts. Chill.