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

Mix together and spread in a 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Blend together:

1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
1 c. sifted powdered sugar

Spread over cooled crust. Mix together 2 large packages instant chocolate pudding and 4 cups milk. Beat until thick, spread over layers. Spread a 8 oz. package of Cool Whip over the top. Sprinkle with finely chopped pecans. Refrigerate for several hours.