Four Layer Dessert from Sheryl Stone

Four Layer Dessert from Sheryl Stone

1/2 Cup Butter

1 Cup Flour

1/2 Cup Ground Pecans

Cut like pie crust and press into a 9x13 pan. Bake 15 minutes at 350 degrees.  Cool crust.

1 Cup powered sugar

1~ 8 oz. pkg. cream cheese

1 cup Cool Whip

2 small pkgs. instant pudding (I used pumpkin but you can use any flavor).

3 cups milk

1 Cup Cool Whip

Beat cream cheese and sugar until fluffy: fold in 1 cup Cool Whip. Spread over crust.

Make pudding according to instructions, but use only 3 cups of milk. (If using lemon pudding, add lemon juice to taste). Spread over cream cheese layer. Frost with Cool Whip and serve!