FIRST LAYER:

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

SECOND LAYER:

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

THIRD LAYER:

2 pkg. any flavor instant pudding

FOURTH LAYER:

Cool Whip
1/2 c. pecans

Mix first 3 ingredients thoroughly. Pat into 9x13 inch pan. Bake at 350 degrees for 15 minutes (325 degrees if glass pan). Cool.

Mix cream cheese and powdered sugar until smooth. Add 1 cup Cool Whip, spread over first layer. Chill.

Mix 2 packages instant pudding with 3 cups milk and 1 teaspoon vanilla, beat until thick. Spread over second layer. Chill. Spread Cool Whip over pudding layer, sprinkle with chopped pecans. Refrigerate several hours.