1 stick butter
1 c. chopped nuts
1 c. flour

Melt butter, add flour and 1/2 cup of pecans. Press into bottom of 9"x12" pan. Bake at 375 degrees for about 25 minutes or until lightly browned. Cool, then combine the following: 2 tbsp. milk 1 c. powdered sugar 2 container Cool Whip

Spread on cooled crust. Then mix one large box instant chocolate pudding to directions and spread on top of cream cheese mixture. Spread remaining 1/2 of Cool Whip on top and sprinkle with remaining 1/2 cup of pecans. Let stand in refrigerator overnight before serving.