Lemon Four

1 cup flour
1/2 cup butter
1/2 cup chopped pecans
1 cup powdered sugar
1 (8 oz) pkg. cream cheese
2 small pkg. instant lemon pudding mix
3 cups milk
1 T lemon juice
Lemon zest
1 lg. container Whipping Topping

First Layer: Mix flour, butter and chopped pecans. Mix well and put into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Remove and let cool.

Second Layer: Combine 1 cup whipping topping, powdered sugar and cream cheese. Beat until fluffy. Put onto first layer. 

Third Layer: Mix pudding mix, milk, lemon juice and lemon zest. Beat together and add onto second layer. 

Fourth Layer: Top with remainder of whipping topping. Refrigerate for at least 4 hours.