Four layers in a 9 x 13 inch pan.

BOTTOM LAYER:

1 c. flour
1 stick butter
1/2 c. chopped pecans

Crumble together and press on bottom of pan. Bake at 350 degrees for 15 minutes. Cool.

SECOND LAYER:

1 c. powdered sugar
8 oz. cream cheese, room temp.
1 1/2 c. Cool Whip, thawed

Mix together and spread over cooled baked layer.

THIRD LAYER:

3 c. milk
2 sm. boxes instant chocolate pudding mix

Whip together at high speed until smooth and thick. Spread over first 2 layers and cool.

FOURTH (TOP) LAYER:

Remaining Cool Whip from lg.-size container
Pecan halves

Spread remaining Cool Whip over dessert in a thin layer. Garnish each serving portion with a pecan half. 15 small servings.