Adapted from Crouton Cracker Jacks
1 cup flour
1/2 cup chopped pecans
1/2 cup butter, softened
Cream Cheese Layer:
8 oz cream cheese, softened
1 cup icing sugar
1 cup cool whip
2 packages (3.4oz each) lemon instant pudding
2 2/3 cups milk
1. Preheat oven to 375°F. In a large bowl mix together flour, pecans, and butter until crumbly. Press into the bottom of an 8x11" dish. I used a to-go foil container with a lid, to make for easy chilling.
2. Bake crust for 15 minutes or until just browned around the edges. Let cool completely. In a large bowl cream together cream cheese and icing sugar. Stir in cool whip until combined.
3. Spread cream cheese mixture over the cooled crust. In a large bowl whisk together pudding mix and milk until smooth and pour over cheese layer. Cover and chill until set, about an hour.
4. Top bars with cool whip and sprinkle chopped pecans over top. Cover and chill overnight. Slice & serve!
Makes 15 bars.