FIRST LAYER:

1/2 c. or 1 stick butter
1 c. flour
1/2 c. pecans

Mix and pat out in pan. Bake 15 minutes at 350 degrees. After taking it out, let it cool completely.

SECOND LAYER:

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

Mix and spread on the first layer and chill.

THIRD LAYER:

2 pkgs. regular size chocolate instant pudding
3 c. milk
1 tsp. vanilla

Mix and beat until thick. Put on second layer and chill.

Top of fourth layer.

Put as much Cool Whip on the cake as desired.