Ingredients
1 cup all-purpose flour1/2 cup chopped pecans1/2 cup butter, melted1 tablespoon sugarFILLING:1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (12 ounces) frozen whipped topping, thawed, divided4 cups cold 2% milk3 packages (3.4 ounces each) instant lemon pudding mix
Preparation
In a small bowl, combine the flour, pecans, butter and sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool completely on a wire rack.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Spread over cream cheese layer; top with remaining whipped topping. Refrigerate until chilled.
