Lemon Delight

1 cup butter or margarine
2 cup flour
1 cup chopped pecans
8 ounce cream cheese
1 box confectioners sugar
2 regular bowls of Cool Whip
2 (3-ounce) boxed of instant lemon pudding

Mix together butter, flour and nuts (save a few to sprinkle on top) and press into a 9 x 13-inch cake pan. Bake in oven until light brown. Cool. Mix cream cheese, sugar and one bowl of Cool Whip and pour into cooled crust. Prepare lemon pudding and pour over mixture. If cooked pudding used, cool completely before adding to crust. Pour remaining bowl of Cool Whip over pudding. Sprinkle with remaining nuts. Refrigerate until ready to serve.

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