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

Mix and pat into bottom only of 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool. 1 c. powdered sugar 1 c. Cool Whip

Mix thoroughly and spread on cooled crust. 3 c. milk

Mix thoroughly until pudding becomes thick. Carefully spread over cream cheese mixture. Garnish with Cool Whip. Keep refrigerated. Serves 12-16. Preparation time: 30 minutes.