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









instruct level one Preheat oven to 350°F. Cut butter into flour. Stir well and add pecans. Mash the bottom of a 9×13 pan and bake for 20 minutes or until golden brown. Let it cool completely. Second floor Beat the soft cream cheese and powdered sugar until fluffy. Fold the cooling whip in half (about 8 ounces). Spread on the crust. the third floor Mix together lemon pudding and milk. Beat until thick. Spread over the cream cheese layer. fourth floor Spoon the remaining cool whip on top. Sprinkle with pecans. Refrigerate until ready to eat.