1 stick of butter
1 cup flour
1/2 cup pecan pieces(these are optional and don't have to be included)
1 large package(8 ounces) cream cheese
1 cup confectioner's sugar
1 cup Cool Whip from a 12 oz carton...save the rest for the topping
2 small packages of lemon instant pudding
2 cups milk
First, melt the butter and add flour and the pecans. Press into a 9x13 inch baking pan and bake at 350 degrees for approximately 15-20 minutes or use a pie plate (25 min), until lightly brown. Cool before adding the next layer.Soften cream cheese and add the confectioners sugar and 1 cup of Cool Whip. Mix these and spread carefully over the cool crust, trying not to crumble the crust.
Next, mix the pudding with the milk until a firm pudding consistency and pour this over the cream cheese layer. Place in the refrigerator for 15 minutes to set up a bit.
Then top with the remaining Cool Whip. Garnish if you like with pecan chips or leave plain.Cover the pie and place in the refrigerator until cold. :) Enjoy!!! ~ Talitha
