Layer 1
3/4 cup butter
1 1/2 cups flour
1 cup chopped pecans
2 tbsp. white sugar
Mix together with pastry blender and press into a 9 x 13" buttered pan.
Bake at 350º F. for 8 minutes. Cool.
Layer 2
1 8 oz. pkg. cream cheese
1/2 large carton of Cool Whip
1 cup icing sugar
Beat cream cheese and icing sugar together. Add Cool Whip and spread
on base. Keep cool.
Layer 3
1 large pkg. lemon pie filling (NOT instant)
Prepare lemon pie filling as instructed on pkg. Cool and spread on Layer 2.
Layer 4
Spread with remaining Cool Whip. Refrigerate until ready to serve.
