1 c. flour
1/2 c. butter
1 c. chopped pecans
2 large Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 c. milk
1 large instant chocolate pudding

Mix flour, butter and pecans together. Then press into 9 x 13-inch pan.

Bake at 350°F for 20 minutes, then cool. Mix Cool Whip, powdered sugar and cream cheese; spread over crust. Mix pudding and milk until thickened, then spread over cream cheese layer. Top with Cool Whip and chill for 2 to 3 hours before serving. Keep refrigerated.