CRUST:

1 c. flour
1/2 c. butter
1/2 c. pecans

Mix together and press into 9x13 pan. Bake at 350 degrees for 15 minutes. Cool. A traditional graham cracker crust is good too.

FIRST LAYER:

8 oz. softened cream cheese
1 c. powdered sugar
1 c. Cool Whip

Beat until creamy. Spread on crust.

SECOND LAYER:

2 sm. instant chocolate puddings
3 c. milk

Beat for 2 minutes. Spread over first layer. Spread 1 cup Cool Whip over pudding. Sprinkle with pecans. Refrigerate until serving.