1 c. flour
1 stick butter
1/2 c. chopped pecans
2 sm. pkgs. instant pudding
1 c. Cool Whip
8 oz. cream cheese
1 c. powdered sugar
3 c. milk

Mix flour with butter and pecans. Press into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Let cool. Blend Cool Whip with cream cheese and powdered sugar and spread over baked layer. Refrigerate for 15 minutes. Whip pudding with milk until thick. Spread second layer and top with Cool Whip. Refrigerate until ready to use. (Any instant pudding can be used, butter pecan is especially good.)