INGREDIENTS
1 1/4 cup flour
3/4 cup butter
1/4 cup pecans + extra for top
8 oz cream cheese, softened
16 oz cool whip
1 cup powdered sugar
4 small (3.4 oz) boxes lemon instant pudding
5 cups milk
INSTRUCTIONS
SECOND LAYER
Preheat the oven to 350 degrees Fahrenheit.
Butter should be cut into flour. Mix thoroughly before adding the pecans. Bake for 20 minutes or until golden brown, patting into the bottom of a 9×13 pan. Allow to cool completely before serving.
A SECOND LAYER is a layer that is applied after the first.
Combine softened cream cheese and powdered sugar in a mixer. Half of the cool whip is folded in (about 8 oz.). Cover the crust with the mixture.
SECOND LAYER
Combine the lemon pudding and the milk in a mixing bowl. Using an electric mixer, beat until the mixture is thick. Cover with a layer of cream cheese.
FINAL LAYER
Spoon the remaining cold whip on top and swirl it around. Pecans should be sprinkled on top.
Place in the refrigerator until ready to serve.
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