1 c. flour
1 c. chopped pecans
1 stick melted butter
1 large Cool Whip
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (4 1/2 oz.) pkg. chocolate instant pudding
1 3/4 c. milk

Combine flour, half the nuts and melted butter; mix well. Spread into a 9-inch square pan and bake 15 minutes at 375°F. Chill. Beat cream cheese with powdered sugar until smooth. Add 1 cup of Cool Whip and stir until blended. Spread over chilled crust. Mix the pudding and milk according to package directions; spread over cheese layer. Top with rest of Cool Whip and sprinkle with remaining nuts. Chill for several hours.