Ingredients

• 8 tablespoons butter
• 1 cup all-purp flour
• 3 cups chopped pecans
• 8 ounces PHILADELPHIA cream cheese
• 1 teaspoon vanilla
• 1 cup sugar
• 1 cup cool whip
• 2 small boxes of instant lemon jello pudding
• 2 cans of evap milk
• 1 cup cool whip

Directions

1. in 350 degree oven melt butter. add flour and pecans and mix with fork and then press down to make a crust. bake for 20 mins or til golden brown
2. mix PHILADELPHIA cream cheese with vanilla, sugar and cool whip until creamy. spread over cooled crust. stick in freezer while making next layer as this makes it easier to spread
3. mix 2 boxes of pudding with 2 cans of milk until creamy. spread over PHILADELPHIA cream cheese layer. stick in freezer and clean up.
4. spread cool whip over lemon layer and store in fridge until ready to eat.