For the Crust :
- 1 c. butter, softened but not to room temperature
- 2 c. flour
- 1/4 c. sugar
- 1/2 c. pecans, chopped in small pieces
- For the Cream Cheese Layer:
- 2 (8oz) packages Philadelphia cream cheese
- 1 c. powdered sugar
- For the Pudding Layer and Topping
- 2 small packages Jell-O instant lemon pudding mix
- 3 1/2 c. cold milk
- 1 (16oz) container Kraft Cool Whip
- lemon zest, to garnish (optional)
- Stir together butter, flour, sugar, and chopped pecans in a mixing bowl.
- A fork works really well to get everything mixed together.
- Press into a 9x13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown.
- Remove from oven and set aside to cool.
- Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.
- In another mixing bowl, whisk together pudding mix and milk. Allow to sit for 5 minutes to thicken up a little. Spread on top of the cream cheese layer.
- Cover and place in the fridge for 1 hour.
- 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.
