1/2 c. butter
1 c. flour
1/2 c. finely chopped pecans
2 tbsp. powdered sugar

Melt butter and add the sugar and flour. Add the pecans to the mixture and remove from heat. Blend together. Pat a thin layer in a greased glass 9 x 12 inch dish. Bake at 350 degrees for 20 minutes and cool.

8 oz. softened cream cheese
1 c. powdered sugar
1 lg. Cool Whip
1 lg. & 1 sm. chocolate instant pudding
Nuts (optional)

Reserve a portion of the Cool Whip for topping. Mix together the cream cheese, sugar and Cool Whip and pour on the cool crust. Make pudding using 1 large and 1 small package of chocolate instant pudding, following package instructions. Pour over second layer and chill. Spread remainder of the Cool Whip on top and sprinkle with nuts.