Four Layer Torte - cooking recipe

Ingredients

1 c. flour
1/2 c. butter (softened)
1/2 c. pecans (chopped)
1 pkg. (8 oz.) cream cheese
1 c. powdered sugar
4 c. Cool Whip
2 pkg. instant lemon pudding (3.4 oz. each)
3 c. milk

Preparation

Combine flour, butter and pecans.
Press into 9 x 13 inch pan.
Bake at 350\u00b0 for 15 minutes.
Allow to cool completely. Cream the cream cheese with powdered sugar and one cup of Cool Whip.
Pour over crust.
Mix pudding with milk until it begins to congeal.
Pour over cream cheese layer.
Spread 3 cups Cool Whip over pudding.
Chill at least 3 hours.
Serves 15.