FIRST LAYER:

1 c. flour, sifted
1 stick butter
1 c. chopped pecans

Press this mixture into bottom of 9"x13" glass dish. Bake for 20 minutes at 350 degrees. Let cool completely.

SECOND LAYER:

1 c. confectioners' sugar
8 oz. cream cheese
1 c. Cool Whip

Pour mixture over the first layer.

THIRD LAYER: Follow directions on 6 ounce package of instant chocolate pudding. Pour pudding over top of second layer.

FOURTH LAYER: Spread remainder of Cool Whip over third layer. Allow to chill in refrigerator for at least 4 hours before serving.