1 c. flour
3/4 c. chopped pecans
1 1/2 c. butter, melted
8 oz. cream cheese
1 c. confectioners' sugar
12 oz. Cool Whip
3 c. cold milk
1 lg. pkg. instant chocolate pudding

Layer 1: Mix flour, pecans and butter. Put in 9x13 buttered pan. Bake 350 for 3 minutes. Let cool in refrigerator about 30 minutes.

Layer 2: Mix cream cheese and sugar. Fold in 1/2 of Cool Whip. Add this on top of layer 1.

Layer 3: Mix milk, chocolate pudding. Add on top of layer 2. Let cool and allow pudding to set.

Layer 4: Add remaining 1/2 of Cool Whip. Refrigerate until morning.