This recipe won a first prize at a Blue Shield dessert contest we held for some sort of a fundraiser.

The lady who won (can’t remember her name) shared the recipe with me for which I am grateful, because it’s what I make when I want something really good for dessert.

It seems right to make it with lemon pudding for Easter.

First layer:
1 cup flour
½ cup melted butter or margarine
½ cup chopped pecans
Mix together and pat into the bottom of a 9x13 inch pan. Bake for 15 minutes at 325.
Cool completely.

Second layer:
8-oz. cream cheese at room temperature
1 cup powdered sugar
1 cup Kool Whip (do not use whipped cream)
Mix cream cheese and powdered sugar. Stir in Kool Whip. Spread over first layer.

Third layer:
2 small packages instant pudding. lemon and chocolate are both good.
3 cups milk
Beat until thick.
Pour over third layer.
(A can of cherry or blueberry pie filling can be substituted for pudding and milk layer.)

Fourth layer:
Spread with Kool Whip and sprinkle with pecans.
Chill several hours before serving.