Lemon Lush
Newsgroup: rec.food.cooking/Janic412

1/2 cup butter, softened
1 cup flour
3/4 cup finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 (12 oz.) container cool whip
2 small packages (3 oz.) of lemon instant pudding
2-2 1/4 cups milk

Mix butter and flour together and add nuts. (Save a few nuts for the topping). Pat into a 9x13 pan and bake 20 minutes at 350F. Cool.

In a small bowl mix the cream cheese and powdered sugar with mixer. Stir in by hand about 1/2 of the cool whip. Spread on cool crust. Prepare pudding with milk and spread over cheese layer. Top with additional cool whip. Top with reserved nuts. Refrigerate.