What a gorgeous looking dessert! Lusciously light, tangy and creamy, this is sure be the hi-light of your next family gathering meal. Enjoy!
cup all-purpose flour
cup plus 2 tablespoons pecans, chopped, divided
tablespoons (1 stick) butter, softened
package (8 ounce) cream cheese, softened
cup confectioners' sugar
container (8 ounce) frozen whipped topping, thawed, divided
packages (3.4 ounce) lemon instant pudding mix
Preheat the oven to 375F. 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. 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. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. 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.