2 c. flour
1 c. butter (2 sticks)
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
1 c. sifted confectioners' sugar
2 pkgs. instant (3 1/2 oz.) pudding (butterscotch, lemon, chocolate or butter pecan)
3 c. homogenized milk
Additional Cool Whip for topping, as desired

Cream butter and flour. Add nuts. Press into 9 x 13 inch Pyrex pan. Bake at 350 degrees for 25 to 30 minutes or slightly brown. Cool.

Cream the cheese and confectioners' sugar. Add Cool Whip. Spread on top of crust. Prepare pudding mix and milk. Pour over cheese mixture. Place in refrigerator and let chill thoroughly. Spread Cool Whip on top.