2 sticks oleo
2 cups all-purpose flour
1 cup chopped pecans
1 (8-ounce) package cream cheese
1 can sweetened condensed milk
1/2 cup lemon juice
2 small packages instant lemon pie filling/pudding
3 1/2 cups milk
Non-dairy whipped topping
In a large bowl, mix first three ingredients; press into large baking dish. Bake at 350 degrees 20 to 30 minutes or until light brown; cool.
In a large bowl, mix cream cheese, condensed milk and lemon juice until light and creamy. Spread over cooled crust.
Mix pie filling/pudding mix with milk until creamy. Spread over cream cheese mixture. Cover with a thin layer of whipped topping. Chill thoroughly. Cut into squares and serve.