Lemon Cool Whip Cake - cooking recipe

Ingredients

2 c. flour
1 c. butter
1 1/2 c. pecans
2 (8 oz.) pkg. cream cheese
2 c. powdered sugar
9 oz. Cool Whip
2 pkg. lemon pie filling*

Preparation

Mix together the first 3 ingredients.
(It will be crumbly; press in with fingers.)
Bake for 10 minutes at 375\u00b0.
Cream the cream cheese and powdered sugar.
Fold in the Cool Whip and spread over.
Cook the lemon pie filling; let cool and spread on top of cream cheese layer.
Put Cool Whip on top.
Use a 10 x 4 x 2-inch or 9 1/2 x 13 1/2 x 2-inch pan.