Lemon Cream Dessert

A light, spring-time dessert!

serves 18 ( 5 points +)

• 1/2 c. ( 1 stick) light stick butter
• 1 c. flour
• 1/2 c. finely chopped pecans
• 8 oz. reduced-fat cream cheese
• 1 c. powdered sugar
• 12 oz. Cool Whip Free, divided
• 2 boxes instant, sugar-free lemon pudding
• 3 c. skim milk

Preheat oven to 350
Melt butter in a saucepan. Stir in flour and pecans. Press into the bottom of a 13 x 9 pan. Bake for 15 minutes. Cool completely.
Beat cream cheese with powdered sugar until smooth. Fold in 4 oz. Cool Whip Free. 
Spread cream cheese mixture over crust.
Beat pudding with milk. Spread over cream cheese layer. Top with remaining Cool Whip. Cover and refrigerate until serving.