FIRST LAYER:

2 sticks butter
1/2 c. chopped pecans
2 c. flour

Melt the butter and blend in the flour and pecans. In a 9x13 inch baking pan, press 3/4 of the mixture into the bottom. Reserve the rest for topping. Bake at 350 degrees for 20 minutes. Cool.

SECOND LAYER:

2 (8 oz.) pkg. plus 1 (3 oz.) pkg. Philadelphia cream cheese
1 (8 oz.) carton Cool Whip
2 c. powdered sugar

Mix well and spread over crust. Chill.

THIRD LAYER:

3 (3 3/4 oz.) instant vanilla pudding
3 1/2 c. milk

Beat until thick and pour over the second layer. Chill.

FOURTH LAYER:

8 oz. carton Cool Whip