LAYER 1:

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

Mix and spread over 9 x 13 pan. Bake 15 minutes at 350 degrees. Refrigerate until cool.

LAYER 2:

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

Mix and spread over first layer

LAYER 3:

2 pkgs pistachio instant pudding
3 c. scalded milk
1 tsp. vanilla
1 tsp. burnt sugar flavoring

Mix and beat until thick. Spread on 2nd layer. Chill.

LAYER 4:

Use the rest of the Cool Whip. Whip up and spread over 3rd layer. Sprinkle with pecans.