1 c. plain flour
1 stick butter, softened
1/2 c. chopped pecans
1 c. powdered sugar (scant)
1 (8 oz.) pkg. cream cheese
1/2 lg. carton Cool Whip
2 sm. pkgs. instant chocolate pudding
3 c. milk
1/2 carton Cool Whip

First layer: Combine flour and butter until crumbly; press into 12x8 inch pyrex dish, sprinkle with part of pecans. Bake 15 minutes at 350 degrees. Let cool.

Second layer: Combine sugar and cream cheese; mix well. Add 1/2 Cool Whip. Spread mixture over baked crust.

Third layer: Prepare pudding with milk in usual manner; spread over top of sugar-cream cheese and Cool Whip layer.

Fourth layer: Use remaining 1/2 carton Cool Whip, spread over top of chocolate pudding layer; sprinkle with remaining uts. Keep in refrigerator.

Looks like troublesome recipe, but really isn't.