1 stick butter
1 c. flour
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
2 c. Cool Whip
1 c. powdered sugar
2 (3 1/2 oz.) pkgs. instant chocolate pudding

In 9 x 13 inch pan melt butter. Sprinkle flour and pecans in pan. Pat down until butter soaks up (like pie crust). Bake 25 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and powdered sugar until smooth. Spread on crust. Mix pudding until ribbons. Spread on cheese layer. Spread Cool Whip on top. Chill several hours.