1 c. butter
1 1/3 c. self-rising flour
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. powdered sugar
1 lg. container Cool Whip
1 lg. instant Jello chocolate pudding
3 c. milk

Layer 1: Blend butter, flour, and pecans together. Spread in a 9 x 13 inch dish. Bake until brown at 375 degrees.

Layer 2: Beat cream cheese and powdered sugar until smooth. Add 1 cup of Cool Whip. Spread over first layer while warm.

Layer 3: Make pudding as directed and spread over 2nd layer. Spread remaining Cool Whip on top. Refrigerate!