CRUST:

1 stick butter, melted
1/3 c. brown sugar
1 c. self rising flour
1/2 c. chopped pecans

FILLING:

1 (8 oz.) pkg. cream cheese, room temp.
1 c. powdered sugar
1 lg. Cool Whip
2 pkgs. chocolate instant pudding
3 c. milk

CRUST: Mix dry ingredients and butter together. Press in bottom of 9"x13" pan. Bake at 300 degrees for 20 minutes and let cool.

FILLING: Mix cheese and sugar. Blend and fold in 1 cup Cool Whip, spread on crust. Mix pudding and milk and spread on top of cheese mixture. Spread remaining Cool Whip on top and sprinkle with nuts. Refrigerate.