2 c. flour
2 sticks soft butter

Blend together and add 1/2 cup chopped pecans. Pat this in a 9 x 13 pan and bake for 20 minutes at 350 degrees. Cool.

Blend 8 ounce of soft cream cheese and 1 cup powdered sugar. Stir in 1 cup of Cool Whip (13 ounce container). Pour 1 large box of instant chocolate pudding (made up) on the crust, then pour on the cream cheese mixture and spread the remaining Cool Whip. Sprinkle with chopped pecans.