From the kitchen of Pat Cook

1 Stick Butter	8 Ounce Cream Cheese
1 Cup All Purpose Flour	1 Cup Powdered Sugar
1/2 Cup Pecans	8 Ounce Cool Whip
	2 Packages Instant Lemon Pudding
	3 Cups Milk

Combine first 3 ingredients for crust. Layer in 13x9x1 pan and bake at 375° for 15 minutes.

Combine cream cheese, sugar, and 1 cup cool whip and put over 1st layer and chill for 15 minutes.

Combine pudding and milk; beat on low until thick. 3rd layer.

Top the entire dessert with remaining cool whip and garnish with more nuts or coconut. Chill and serve.