2 c. flour
1 c. pecans
2 sticks butter
2 sm. pkg. instant chocolate pudding
2 (8 oz.) Cool Whip
1 (8 oz.) cream cheese, softened
1 c. powdered sugar

Melt butter slowly, add flour and pecans; mix well. Pat flat in 9 1/2 x 13 inch pan. Bake at 375 degrees for 20 minutes. Cool.

Combine cream cheese and powdered sugar; mix well. Add 1 (8 ounce) Cool Whip; mix well. Spread on cool crust.

Mix instant chocolate pudding as directed for pie. Pour over cream cheese layer. Easily spread the other 8 ounce Cool Whip over pudding and sprinkle with nuts (optional). Chill well.