1 c. flour
1/2 c. butter (melted)
2 tbsp. sugar
1/2 c. chopped pecans

Mix and press into a 9 x 12 inch pan. Bake at 375 degrees for 15 minutes and cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1/2 lg. carton of Cool Whip
2/3 c. powdered sugar

Whip together and spread on cooled crust.

THIRD LAYER:

2 (3 or 4 oz.) pkg. of instant chocolate pudding
2 3/4 c. milk

Beat together for 1 minute. Spread on top of cream cheese mixture.

FOURTH LAYER:

Spread on remaining 1/2 carton of Cool Whip and garnish with chocolate sprinkles or Hershey chocolate (liquid). Let stand several hours before serving. Can be made the night before!

May be halved and put in 8 inch square pan. May substitute other instant pudding flavors. May put fresh fruit between layers 2 and 3. Enjoy!