1 c. self rising flour
1 c. chopped pecans
1 stick melted butter

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

2 pkgs. chocolate instant pudding (small pkgs.)
3 c. milk

Additional Cool Whip

Mix together flour, nuts and melted butter. Press into 9 x 13 pan. Bake at 350 degrees about 10 minutes or until light brown. Remove and let cool. Blend with mixer, cream cheese and sugar, then add Cool Whip. Smooth over cooled crust. Beat together pudding and milk. Pour over cream cheese mixture top with 8 oz. container Cool Whip, spreading it over top of pudding mixture. Chill several hours.