INGREDIENTS
2 cups
all-purpose flour
1 cup
unsalted butter (melted and cooled)
1/2 cup
finely chopped or food processor processed pecans
1/4 cup
granulated white sugar
2 8 ounce packages
cream cheese (softened to room temperature)
1 cup
granulated white sugar
1 tbsp
fresh squeezed lemon juice
2 3.4 ounce packages
instant lemon pudding mix
4 cups
milk (I use whole milk (you can also do 3 1/2))
1 8 ounce container
whipped topping (thawed, I used Cool Whip, you can substitute the same amount whipped cream)
1/2
lemon zest
Sprinkle finely chopped pecans on top (Optional)
Lemon quarter slices to garnish the top (Optional)