1 stick butter, melted
1 c flour
1-1/2 c chopped pecans (reserve 3/4 c for topping)
1 16 oz Cool Whip
8 oz cream cheese, softened
1 c sugar
2 boxes lemon instant pudding (made and refrigerated)
Make 4 layers in 9 x 13 glass dish:
1st layer: butter, flour and 3/4 c pecans mixed together and pressed into bottom of dish. Bake at 350 for 10-15 minutes until light brown. Cool completely.
2nd layer: cream cheese, sugar and 1 c Cool Whip. Blend until creamy and spread over first layer.
3rd layer: lemon pudding, spread over second layer.
4th layer: extra Cool Whip, spread over third layer, and topped with remaining pecans.
Cover and refrigerate for several hours.