1 c. butter
1 c. chopped pecans
2 c. flour

Mix and spread on bottom of 13 x 9 x 2 inch pan. Bake at 350 degrees for about 25 to 30 minutes. Cool.

SECOND:

8 oz. pkg. cream cheese
1 c. powdered sugar

Fold in 1 cup Cool Whip. Put on crust after crust is cool.

THIRD:

2 sm. pkg. instant chocolate or lemon pudding
3 c. milk

Beat together until smooth and thick. Put on steps 1 and 2.

FOURTH:

Top with whipped cream. Sprinkle with chopped pecans. Refrigerate several hours or overnight before serving.