1 c. chopped pecans
1 c. self-rising flour or graham cracker crumbs
1 stick butter
8 oz. cream cheese
1 c. sugar
1 lg. Cool Whip (9 oz.)
2 boxes (4 oz. size) Jello chocolate pudding
3 c. cold milk

First layer: Melt butter, cool, add flour and nuts. Press into 2 quart (8x13) casserole. Bake at 350 degrees for 15 minutes. Cool.

Second layer: Cream sugar and cream cheese well. Add 1/2 Cool Whip, reserve other 1/2 for topping.

Third layer: Mix pudding according to directions, using only 3 cups of milk.

Fourth layer: Top with remaining Cool Whip and sprinkle top with chopped nuts.