1 c. flour
1/4 c. chopped pecans
8 oz. cream cheese, softened
1 lg. pkg. chocolate instant pudding
1 stick butter
1 c. confectioners sugar
16 oz. Cool Whip
3 c. cold milk

CRUST: Mix flour, butter and 1/4 cup nuts. Mash into 9x13 pan and bake at 350 degrees for 10-15 minutes. Let cool completely.

MIX: Sugar, cream cheese and 1/2 Cool Whip until smooth. Spread over crust.

MIX: Pudding mix and milk with electric mixer 2 minutes. Let stand a minute to thicken. Pour over cream cheese mixture and spread. Top with remaining Cool Whip and nuts. Refrigerate.