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

LAYER 2:
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 c. Cool Whip

LAYER 3:
2 sm. instant chocolate pudding mix
3 1/2 c. milk

Mix ingredients for Layer 1 and press in 9 x 13 inch pan. Bake 20 minutes at 350 degrees and cool. Blend together ingredients for Layer 2 and spread on first layer. Mix Layer 3 and spread on top of second layer. Top with Cool Whip and chill for 3 hours.

This dessert is good with other pudding flavors too. Especially lemon!!!