Add the flour and butter to a food processor fitted with the blade attachment. Pulse until the mixture is crumbly.
Add the pecans and pulse until combined.
Press the mixture into a 9x13 baking dish.
Bake for 20 minutes or until the crust is golden brown.
Let crust cool.
Cream Cheese Layer
While the crust is cooling, add the cream cheese, confectioner’s sugar, lemon juice and zest to a medium bowl and mix together until smooth. Spread evenly over the cooled crust.
Pudding Layer
In a medium bowl, whisk the pudding and milk together until fully combined; Let the mixture firm up for about 15 minutes.
Once the pudding is set, spread it over the cream cheese layer in an even layer.
Spread the whipped topping over the pudding layer and garnish with remaining chopped walnuts.
Chill for at least 4 hours before serving.
Notes
Double: Make this recipe for a crowd. You can make two or even three pans of this tempting light dessert.
Use Cool Whip: You can make your own whip cream. However, the frozen whip topping is more stable and best for this recipe.
Crust: Graham cracker crust or a shortbread crust if you refer or if you have a nut allergy.
Variation tip: Add blueberries to the top of the lemon dessert to make a lemon blueberry lush.