1ST LAYER:

1 c. flour
1/2 c. pecans, chopped
1/3 c. powdered sugar
1/2 c. butter, melted

Blend and put into 8 x 10-inch pan. Bake 325 degrees for 20 to 25 minutes. Cool.

2ND LAYER:

1 c. (9 oz. container) Cool Whip
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese

Mix on low speed until fluffy. Spread over cooled crust.

3RD LAYER:

2 sm. pkgs. instant pudding (pistachio, lemon, butterscotch or chocolate)
3 c. milk

Mix for 2 minutes. Spread on top of second layer.

4TH LAYER:

Spread remaining Cool Whip on top. Refrigerate at least 4 hours. This can be garnished with chopped nuts, coconut or shaved chocolate. Freezes well. Serves 12.