1 stick butter
1 1/4 c. plain flour
1/2 c. pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (9 oz.) carton Cool Whip
2 pkgs. instant chocolate pudding
3 c. milk

Blend flour and butter with fork. Mix in pecans. Spread evenly in a 9x13 inch pan. Bake at 375 degrees for 20 minutes until brown. Let cool.

Whip cream cheese and mix in powdered sugar and 1/2 carton of Cool Whip. Spread on crust and refrigerate. Prepare 2 packages pudding using 3 cups milk. Spread on top of cheese layer. Refrigerate 1/2 hour. Top with remaining Cool Whip and sprinkle with nuts.

Note: May use lemon pudding instead of chocolate, for Lemon Delight.