INGREDIENTS
•
For the Crust:
•
1 c. butter, softened but not to room temperature
•
2 c. flour
•
1/4 c. sugar
•
1/2 c. pecans, chopped in small pieces
•
For the Cream Cheese Layer:
•
2 (8oz) packages Philadelphia cream cheese
•
1 c. powdered sugar
•
For the Pudding Layer and Topping
•
2 small packages Jell-O lemon pudding mix
•
3 1/2 c. cold milk
•
1 (16oz) container Kraft Cool Whip