Crust:

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

Filling:

1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 (12 oz.) Cool Whip
3 c. milk
1 (6 oz.) pkg. instant pudding (lemon, chocolate or butterscotch)

Melt butter and mix with nuts and flour. Spread into 13 x 9-inch pan.

Bake 10 minutes at 350°F.

Cream together cream cheese and sugar. Add half of the Cool Whip. Spread over cooled crust. Mix pudding and milk together. Spread over cream cheese mixture. Cover with Cool Whip and sprinkle with chopped pecans. Refrigerate.

Also can be frozen.