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.
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.
1 large pkg. lemon pie filling (NOT instant)
Prepare lemon pie filling as instructed on pkg. Cool and spread on Layer 2.
Spread with remaining Cool Whip. Refrigerate until ready to serve.