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Ingredients

Crust Layer

1 c butter softened, but not to room temperature

2 c flour

1/4 c sugar

1/2 c pecans chopped in small pieces

Cream Cheese Layer

2 packages cream cheese 8 oz

1 c powdered sugar

Pudding Layer

2 packages lemon instant pudding 3 oz

3 1/2 c cold milk

Topping

1 container cool whip 16 oz

lemon zest optional

Instructions

Crust Layer

Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. (A fork works really well to get everything mixed together.)

Press into an ungreased 9x13 baking dish and bake 15-20 minutes at 350° F, or until a light golden brown. Remove from oven and set aside to cool.

Cream Cheese Layer

Beat together cream cheese and powdered sugar until creamy and smooth. Spread over cooled crust.

Pudding Layer

In another mixing bowl, whisk together pudding mixes and milk. Allow to sit for 5 minutes to thicken up. Spread on top of the cream cheese layer; cover and place in the fridge for 1 hour.

Topping

Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest. Keep leftovers covered and stored in the fridge.

🌳🍋🌳