1st Part:

1 c. flour
1/2 c. pecans, chopped
1/4 c. powdered sugar

Mix together. Press into long 9 x 13 baking pan and bake at 350°F until brown.

2nd Part:

8 oz. cream cheese
1 c. Cool Whip
1 c. powdered sugar

Mix well and spread on cooled first layer.

3rd Part:

1 pkg. chocolate instant pudding mix (can use sugar-free)
1 3/4 c. milk

Beat until thick, about 4 minutes and spread on top of second layer. Top with a thin coat of Cool Whip and sprinkle with chopped pecans.