Crust:

1 cup butter, softened

2 cups flour

¼ cup sugar

½ cup pecans, chopped

Cream Cheese Layer:

2 (8 oz.) pkgs. Cream cheese

1 cup powdered sugar

Pudding Layer and Topping:

2 small pkgs. Instant lemon pudding mix

3 ½ cups cold milk

1 (16 oz.) container Cool Whip

Lemon zest

Stir together butter, flour, sugar and chopped pecans in a mixing bowl.  Press into a 9×13-inch baking dish and bake 15-20 minutes at 350°, or until a light golden brown.  Remove from oven and set aside to cool. Beat together cream cheese and sugar until creamy and smooth.  Spread over cooled crust. In another mixing bowl, whisk together pudding mix and milk. Allow to sit for 5 minutes to thicken.  Spread on top of the cream cheese layer. Cover and place in the fridge for 1 hour. Spread whipped topping over the pudding layer.  Garnish with lemon zest.