|1||cup all-purpose flour|
|½||cup plus 2 tablespoons chopped pecans, divided|
|8||tablespoons (1 stick) butter, softened|
|1||(8-ounce) package cream cheese, softened|
|1||cup confectioners' sugar|
|1||(8-ounce) container frozen whipped topping, thawed, divided|
|2||(3.4-ounce) packages lemon instant pudding mix|
1 Preheat the oven to 375F. 2 Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. 3 Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. 4 Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. 5 Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.