1 c. flour
1 stick butter
3/4 c. pecans (crushed)
8 oz. cream cheese
2 pkgs. instant chocolate pudding mix (can also be made with lemon pudding)
3 c. milk
1 lg. container Cool Whip
1 c. confectioners' sugar

Melt butter and mix with flour and crushed pecans. Spread in bottom of 13x9 inch pan. Bake at 375 degrees for 15 minutes. Cool.

Mix cream cheese, confectioners' sugar and 1 cup Cool Whip. Spread over cooled crust.

Beat instant chocolate pudding mix with 3 cups milk with mixer for 2 minutes. Spread over cream cheese layer. Top with remaining Cool Whip and sprinkle with crushed pecans.