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2 sticks (1 cup) margarine
2 cups all-purpose flour
1 cup chopped pecans
Vegetable oil spray
1 cup powdered sugar
1 package (8 ounces) cream cheese
1 cup Cool Whip (from 12-ounce carton)
2 packages (3 ounces each) instant lemon pudding
3 cups cold milk
This dessert is made in layers.
1st layer: Melt margarine, flour and 1/2 cup chopped pecans. Press into a 9-by-13-inch pan sprayed with cooking spray. Bake 15—20 minutes at 350 degrees F. Cool.
2nd layer: Blend with mixer powdered sugar, cream cheese and 1 cup Cool Whip. Spread on top of cooled crust.
3rd layer: Mix pudding and milk together and 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 remaining pecans on top. Chill for at least 2-3 hours.