INGREDIENTS

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1 1/4 cup flour

3/4 cup butter

1/4 cup pecans + extra for top

8 oz cream cheese, softened

16 oz cool whip

1 cup powdered sugar

4 small (3.4 oz) boxes lemon instant pudding

5 cups milk

INSTRUCTIONS

FIRST LAYER

Preheat oven to 350° F.
Cut butter into flour. Mix well and add pecans. Pat into the bottom of a 9×13 pan and bake for 20 minutes or until golden brown. Let cool completely.

SECOND LAYER

Whip together softened cream cheese and powdered sugar. Fold in half of the cool whip (about 8 oz.). Spread over crust.

THIRD LAYER
Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer.

FOURTH LAYER

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Spoon and swirl the remaining cool whip on top. Sprinkle with pecans.
Refrigerate until ready to serve.

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