Lemon Cooler - cooking recipe

Ingredients

1 1/2 c. flour
1 1/2 sticks margarine
1 c. chopped pecans
1 c. brown sugar
1 (9 oz.) carton Cool Whip
1 (8 oz.) pkg. cream cheese
2 pkg. instant lemon pudding
3 c. milk

Preparation

Blend flour and butter as for crust; stir in pecans.
Press in 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes.
Cool.
Mix sugar, 1/2 of the Cool Whip and cream cheese; spread on crust.
Beat pudding and milk until thick.
Pour over top.
Chill to set. Spread remaining Cool Whip on top.