Ingredients
For the crust:
1 cup Gold Medal all-purpose flour
1/2 cup chopped pecans (2oz pkg)
1 stick oleo (butter or margarine), softened
Cheese layer:
1 (8oz pkg) Philadelphia cream cheese, softened
1 cup Domino powdered sugar
1 cup Cool-Whip
Lemon layer:
2 (3.4oz pkgs) lemon instant pudding
2-2/3 cups McArthur milk
Top:
1 (8oz) container Cool-Whip, divided
Instructions:
Combine flour, pecans and oleo in a bowl until mixture becomes course crumbs and holds a ball when formed in your hand. Press into a 8″x11″ baking pan. Bake in a preheated 375* oven for 15 minutes or until very lightly golden around the edges. Let cool completely.
In a medium mixing bowl, beat cream cheese with an electric beater until fluffy. Add in powdered sugar and beat until light and fluffy (about 3 minutes). Fold in 1 cup of Cool-Whip and spread mixture on top of the crust.
In another medium bowl, whisk pudding and milk until no lumps remain. Pour on top of cheese layer. Refrigerate until pudding is firm (about 30 minutes).
Spread remaining Cool-Whip on pudding layer and top with additional pecans if you choose. Let chill overnight and serve. Makes 15 bars. Enjoy!
From: tasteerecipe