SECOND LAYER :
Whip together softened cream cheese and powdered sugar. Fold in half of the cool whip (about 8 oz.). Spread over crust.
THIRD LAYER :
Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer.
FOURTH LAYER :
Spoon and swirl the remaining cool whip on top. Sprinkle with pecans.
Refrigerate until ready to serve.
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