1 c. soft butter
1 c. flour
1 c. chopped pecans
2 (8 oz.) cream cheese
2 c. powdered sugar
3 c. milk
2 pkg. instant pudding (vanilla, chocolate or butterscotch)
1 lg. container Cool Whip

Mix butter, flour and nuts. Press in a 9 x 13 inch pan. Bake 15 minutes at 350 degrees. Mix cream cheese (room temperature), powdered sugar and 2 cups Cool Whip. Pour over crust to make first layer.

Mix milk and pudding. Pour over to make second layer. Top with Cool Whip to make final layer. Enjoy!