1 c. all-purpose flour
1 stick soft butter
1/2 c. chopped pecans
8 oz. softened cream cheese
1 c. powdered sugar
1 (18 oz.) container Cool Whip
3 c. milk
2 (3 oz.) pkgs. instant chocolate pudding

1ST LAYER: Mix flour, butter and chopped nuts well. Pack in bottom of 9"x13" pan. Bake at 300 degrees for 15 minutes.

2ND LAYER: Mix powdered sugar and cream cheese until smooth. Add 1/2 of the Cool Whip to mixture. Spread over 1st layer.

3RD LAYER: Mix milk with chocolate pudding. Spread over 2nd layer.

4TH LAYER: Spread remaining Cool Whip over 3rd layer. Sprinkle with nuts and refrigerate for several hours, then call me when it's ready.