1 c. self rising flour
1 stick butter, softened
1/2 c. pecans
1 (8 oz.) pkg. cream cheese, (room temperature)
3/4 c. sugar
1 container Cool Whip
2 pkg. instant chocolate pudding (other flavors can be used)
3 c. milk

Mix flour, butter and pecans and press into a 9 x 13 inch pan. Brown lightly and let cool. Beat cream cheese, sugar, and 1 cup of Cool Whip until creamy and spread on crust. Mix pudding mix and milk and spread on cheese mixture. Top with Cool Whip.