1 c. flour
1 stick butter
1/2 c. chopped pecans
Pinch of salt
1 (8 oz.) cream cheese
1/2 c. sugar
1/2 lg. Cool Whip
1 pkg. instant jello pudding (I use pistachio)
1 3/4 c. milk

Mix together flour, butter, pecans and salt and press into pan. Bake then cool. Beat together cream cheese, sugar and Cool Whip and put on crust. Mix pudding and milk and pour on top of cream cheese. Top with remainder of Cool Whip. Put in refrigerator until serving.