1/2 c. butter
1 1/4 c. flour
1 1/2 tsp. powdered sugar
1/2 c. pecans, chopped

Mix together and press in a 9 x 13-inch pan. Bake 15 minutes at 350 degrees, then cool.

SECOND LAYER:

1 c. Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Mix. Then beat at high speed for 2 to 3 minutes and pour over crust.

THIRD LAYER:

2 (4 oz.) pkgs. instant chocolate pudding
3 c. milk
1 tsp. vanilla

Mix and spoon into second layer.

FOURTH LAYER:

Spread remaining Cool Whip and 1/2 cup pecans nuts over top.