1 c. flour
1/2 c. butter
1 c. ground pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkgs. instant pudding
4 c. milk
Rest of container of Cool Whip

Mix flour, butter and pecans for pie crust. Pat in 9x13 inch pan and bake 15 minutes at 325 degrees. Cool.

Beat cream cheese until softened, add powdered sugar and mix until smooth. Add 1 cup Cool Whip, mix and spread over cooled crust. Mix 2 packages instant pudding with milk until thick. Spread over cheese layer. Spread remaining Cool Whip over the pudding. Refrigerate.