1/2 c. butter
1 c. flour
3/4 c. chopped pecans
1 (8 oz.) cream cheese, softened
1 c. sifted powdered sugar
1 lg. Cool Whip (3 c.)
2 sm. chocolate fudge Jello Instant Pudding
3 c. milk

Cut butter into flour, stir in nuts. Take flour mixture and make crust. Bake at 325 degrees for 15 minutes. Set pan out to cool.

Combine cream cheese, powdered sugar and beat until fluffy. Fold in a cup of whipped topping. Spread over crust. Chill and add pudding and 3 cups milk. Add remaining chilled Cool Whip for a topping.