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This dessert is luscious - very light and delicious
1-1/2 cups finely chopped pecans
2-1/4 cups flour
2 sticks margarine or butter
8 ounces cream cheese
1 cup powdered sugar
2 cups whipped topping
2 packages (3 ounces) instant lemon pudding
3 cups milk
First layer: Melt margarine and cool slightly. Mix flour, margarine and half of the pecans together. Press into a greased 9x13-inch cake pan. Bake at 350 degrees for 15 to 20 minutes. Cool.
Second layer: While crust is cooling, mix powdered sugar, cream cheese and 2 cups Cool Whip together in bowl with mixer. Spread on top of cooled crust.
Third layer: Mix pudding and milk together. Beat with mixer until thickened. Spread on top of other two layers.
Fourth layer: Spread the rest of the Cool Whip in container on top of dessert. Spread rest of the pecans on top.