• Preheat oven to 350 degrees F.

For the Pecan Layer:

• Place ½ cup pecans in a food processor and process until smooth. Transfer the pecans to a large mixing bowl.
• Add 2 cups all-purpose flour, 1 cup melted butter, and ¼ cup granulated sugar to the bowl with the pecans and stir until combined.
• Press into the bottom of a 9X13 baking dish.
• Bake for 20-25 minutes until lightly golden brown.
• Allow the crust to cool completely at room temperature beforfe topping with the additional layers.

For the Lemon Cream Cheese Layer:

• In a large mixing bowl, combine 16 ounces softened cream cheese, 1 cup powdered sugar, and the juice from 1 lemon. Mix with a hand held mixer until fully combined and smooth.
• Mix with a hand held mixer until fully combined and smooth.
• Spread the mixture on top of the pecan crust.

For the Pudding Layer:

• In a separate bowl, whisk together 2 cups milk and 2 packages instant lemon pudding mix (3.4 ounces each) for 4 to 5 minutes until the mixture thickens.
• Spread this mixture on top of the cream cheese layer.

For the Topping:

• Spread 8 ounces whipped topping over the pudding layer and sprinkle finely chopped pecans on top, if using.
• Cover loosely with plastic wrap and refrigerate for at least 1 hour.
• Then the dessert is ready to slice, serve and enjoy!