Ingredients
2 cups all-purpose flour1-1/2 cups chopped pecans1/4 teaspoon salt1 cup butter, melted1 package (8 ounces) cream cheese, softened3-3/4 cups confectioners’ sugar1 carton (16 ounces) frozen whipped topping, thawed1 can (15-3/4 ounces) lemon pie filling
Preparation
In a small bowl, combine the flour, pecans and salt. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Spread over crust. Top with pie filling. Store in the refrigerator.
