Lemon Pudding Bars

Crust:
1 cup flour
1/2 cup butter

Mix flour and butter. Press into a 15 x 2 x 1-inch jellyroll pan. Bake 15 minutes at 350 degrees F. Let cool.

First layer:
8 ounces cream cheese
1 cup confectioners' sugar
16 ounces whipped topping, such as Cool Whip
1/2 cup pecans, chopped

Beat cream cheese and confectioners' sugar together. Fold in 1 cup whipped topping and chopped pecans. Spread over crust.

Second layer:
3 small boxes cook-and-serve lemon
    pudding and pie filling
Milk

Cook pudding according to package directions. Cool.

Pour over the first layer. Use remaining whipped topping to spread over the pudding. Chill and serve.

NOTE: You can substitute any flavor pudding. Instant pudding also may be used.