1 c. flour
1 stick butter
1 tsp. vanilla
1 c. pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 lg. container Cool Whip
2 pkgs. chocolate fudge instant pudding
2 1/2 c. cold milk

FIRST LAYER:

Melt butter and mix with flour, vanilla, and pecans. Press with fork in bottom of oblong glass baking dish and bake 15 to 20 minutes until golden brown. (Cool thoroughly.)

SECOND LAYER:

Mix cream cheese, sugar, and 1/2 cool whip and spread on crust.

THIRD LAYER:

Mix pudding with 2 1/2 cups cold milk and pour over second layer.

FOURTH LAYER:

Spread remaining Cool Whip on top and sprinkle with chopped pecans.

You can also use pistachio or coconut pudding instead of chocolate.