2 c. plain flour
2 sticks butter
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
2 (8 oz.) Cool Whip
4 boxes small instant pudding (of your choice)
4 1/2 c. cold milk
Extra pecans for topping

Mix flour and butter and pecans to form crust. Pat into a 9 x 13 dish. Bake 15 to 25 minutes or until light brown at 350 degrees. Let cool. Mix cream cheese and powdered sugar and 1 container of Cool Whip and spread on top of crust.

Mix pudding with milk and pour on top of cream cheese mixture. Chill at least 1 hour and top with other carton Cool Whip. Use extra pecans for topping.