1 stick butter – melted
1 cup flour
1 1/2 cup pecans – chopped (reserve 3/4 cup for topping)
1 16 oz. container Cool Whip
8 oz. cream cheese – softened
1 cup sugar
2 boxes Lemon Instant Pudding – regular size (made to directions and refrigerated)
How to make it :
1 cup flour
1 1/2 cup pecans – chopped (reserve 3/4 cup for topping)
1 16 oz. container Cool Whip
8 oz. cream cheese – softened
1 cup sugar
2 boxes Lemon Instant Pudding – regular size (made to directions and refrigerated)
How to make it :
Making 4 layers in a 9 x 13 glass dish
1st layer – butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 – 15 min until light brown. COOL completely.
2nd layer – cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.
3rd layer – Lemon pudding (made to box directions) spread evenly over 2nd layer.
4th layer – extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.
Cover and refrigerate for several hours before serving
1st layer – butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 – 15 min until light brown. COOL completely.
2nd layer – cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.
3rd layer – Lemon pudding (made to box directions) spread evenly over 2nd layer.
4th layer – extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.
Cover and refrigerate for several hours before serving