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

Mix together and press into 9 x 12 pan. Bake at 350 degrees for 15 minutes. Mix: 8 oz. pkg. cream cheese 1 c. Cool Whip

Spread over other mixture. Mix: 3 c. milk

Mix until slightly thick and spread on top of cream cheese layer. Spread a layer of Cool Whip over top and refrigerate.

Note: The 8 ounce tub of Cool Whip is just right for this recipe. Any flavor pudding may be used.