1 c. flour, plain
1 stick butter
1/2 c. chopped nuts

Melt butter, stir in flour and add nuts. Pat out in pan with hands. Cook 325 degrees for 15-20 minutes or until brown. Cool.

LAYER 2:
1 c. Cool Whip
1 c. powdered sugar
8 oz. cream cheese

Blend Cool Whip, cream cheese and sugar and spread over cooled first layer.

LAYER 3:
2 pkg. chocolate instant Jello pudding
3 c. cold milk, make by directions on pudding box

Pour over 2nd layer.

LAYER 4:
Cool Whip
Chopped pecans

Spread Cool Whip fairly thick and then sprinkle with chopped pecans. Keep in refrigerator until ready to serve. This will make a 3 quart casserole full.