1-8 oz. pkg. cream cheese 1 c. powdered sugar 1 16 oz. Cool Whip 1 bag pecan sandies 1 stick margarine 2 pkgs. instant lemon pudding 3 c. milk
Crush pecan sandies. Mix with melted butter. Press in 9x13 pan. Bake for 15 minutes at 350. Cool. Beat together cream cheese, powdered sugar and fold in 8 oz. Cool Whip. Spread over crust. Mix pudding and milk. Beat 2 minutes. Put on top of cream cheese layer. When set put on remaining Cool Whip. Store in fridge.
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