1 1/2 sticks butter
3/4 c. chopped pecans
1 1/2 c. flour
8 oz. cream cheese, soft
1 c. powdered sugar
9 oz. Cool Whip
2 sm. boxes instant chocolate pudding
3 c. milk

Mix 1/2 cup pecans with butter and flour. Press into bottom of 13 x 9 inch pan. Bake 20 minutes at 350 degrees. Cool. Mix soft cream cheese, Cool Whip and powdered sugar together. Spread over cooled crust.

Prepare both boxes pudding with 3 cups milk. Spread pudding over cream cheese. Chill until thick. Spread remaining Cool Whip and sprinkle with pecans. Refrigerate. Serves 10.