Lemon Cream Dessert - cooking recipe

Ingredients

1 1/2 c. flour
1 c. chopped pecans
1 stick butter, softened
2 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 small and 1 medium container Cool Whip, thawed
2 small pkg. instant lemon pudding mix
3 c. milk

Preparation

Mix flour, butter and pecans; pat into a 9 x 13-inch pan. Bake 15 to 20 minutes at 350\u00b0; allow to cool.
Mix cream cheese, powdered sugar and most of Cool Whip (reserve enough to cover top of dessert).
Spread over cooled crust.
Beat milk and pudding mix until smooth and thick.
Pour over cream cheese layer and top with rest of Cool Whip.
Chill overnight.