Lemon Cooler - cooking recipe

Ingredients

1/2 lb. oleo
1 c. flour
1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1/2 c. coconut
3 small pkg. lemon pudding
4 c. milk

Preparation

Mix oleo, flour and chopped pecans; press into 9 x 13-inch pan.
Bake at 350\u00b0 until light brown (about 15 minutes).
Let cool.
Beat cream cheese, powdered sugar, Cool Whip and coconut. Spread over crust.
Mix pudding and milk until thick; spread over cream cheese mixture.
Cover with Cool Whip; sprinkle with pecans.