Ingredients

• 1 cup all-purpose flour
• 1/2 cup butter, melted
• 1 cup ground pecans
• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 (21 ounce) can lemon pie filling
• 1 (12 ounce) container frozen whipped topping, thawed

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
2. In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
3. Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.