1 c. butter
1 c. chopped pecans
2 c. flour
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. non--dairy whipped topping
2 pkgs. (sm.) instant chocolate pudding
3 c. milk

Mix together butter, pecans, and flour. Spread into bottom of a 13 x 9 inch pan. Bake at 350 degrees for 25 minutes and cool. Mix together cream cheese and powdered sugar. Fold in whipped topping. Spread over cooled crust. Beat together until smooth and thick the chocolate and milk. Spread over cream cheese mixture. Top with Cool Whip. Refrigerate 1 large container Cool Whip is enough for whole recipes. Different flavors pudding can be substituted.