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1 cup (2 sticks) margarine
2 cups all-purpose flour
1 cup chopped pecans, divided
1 package (8 ounces) cream cheese
1 cup powdered sugar
1 carton (12 ounces) Cool Whip, divided
2 packages (4-serving size each) instant lemon pudding
3 cups cold milk
Make this dessert in layers.
First layer: Melt margarine, add flour and 1/2 cup chopped pecans. Press into a 9x13-inch pan sprayed with cooking spray. Bake 15-20 minutes at 350 degrees. Let layer cool after baking.
Second layer: Blend powdered sugar, cream cheese and Cool Whip with electric mixer. Spread on top of cooled crust.
Third layer: Mix pudding and milk together, beat until thick, about 3-4 minutes. Spread on top of other 2 layers.
Spread the rest of the Cool Whip on top and sprinkle with remaining pecans. Chill at least 2-3 hours.