Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| ½ cup | Margarine; room temp |
| ½ cup | Pecans; chopped |
| 2 packs | Lemon pudding & pie filling; 3 oz size |
| ½ cup | Powdered sugar |
| 8 ounces | Cream cheese; room temp |
| 12 ounces | Cool whip; thawed |
Preheat over to 375. Combine first three ingredients in bowl, mixing well. Press into 13 x 9 pan and bake for 15 minutes. Remove from oven and allow crust to cool. Prepare lemon pudding according to package and set aside. In another bowl, combine powdered sugar, cream cheese and 1 cup of cool whip. Spread mixture on top of the cooled crust. Pour lemon pudding over cream cheese layer and let cool for approximately 30 minutes. Refrigerate until pudding has completely set. Serve with dollop of cool whip. Source: Delicious Developments Submitted By MEG ANTCZAK On 04-19-95