1 1/2 c. plain flour
1 1/2 sticks butter
1 c. chopped pecan nuts

Melt butter, add flour and nuts and bake 30 minutes at 350 degrees. Cool completely. (Looks sticky; put it out in a glass 9x13 inch Pyrex pan; thin.)

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Mix with electric mixer, then spread this on the first layer (cake) when completely cool.

2 pkg. instant Jello pudding (lemon, chocolate or butterscotch)
3 1/2 c. milk

Mix together and beat. (If chocolate, a few drops of almond essence.) Spread this on second layer.

Add rest of Cool Whip. Refrigerate. This is better if made the day before. But if so, do not put Cool Whip on until ready to serve.