CRUST:

1 stick butter (melted)
1 c. flour
1/2 c. chopped pecans

Bake above ingredients in oven until golden brown. Let cool completely. (375 degrees)

FIRST LAYER:

1 1/2 c. powdered sugar
1 lg. pkg. cream cheese
1 1/2 c. Cool Whip (I use half the 12 oz. container)

Beat above ingredients until real smooth. Spread over cooled crust.

SECOND LAYER:

Mix together according to directions on package 1 large box of instant chocolate pudding. Spread on top of cream cheese mixture. Top with remaining Cool Whip and nuts, if desired.