1 1/4 stick butter
1 1/2 c. chopped pecans
1 1/2 c. sugar
16 oz. Cool Whip
1 sm. box vanilla instant pudding
1 1/4 c. flour
8 oz. cream cheese
3 c. milk
1 lg. chocolate instant pudding

Yield: 15-18 pieces.

For first layer: Take 1 1/4 stick softened butter and mix together with 1 1/4 cup of flour and 1 cup of pecans. Press this mixture into the bottom of a pan approximately 9 x 12 inches. Bake in oven for 15 minutes at 350 degrees. COOL BEFORE PUTTING NEXT LAYER ON.

For second layer: While first layer is in oven mix these ingredients -- soften 8 ounce cream cheese, mix with 1 1/2 cup unsifted confectioner's sugar. Add 3 cups of Cool Whip to form second layer.

To make third layer: Take 1 large box of chocolate instant pudding and mix it dry with 1 small box of vanilla instant pudding. Mix well, pour 3 cups of cold milk into this mixture, quickly mix as you would for pudding. After bottom layer has cooled, place cream cheese, sugar and Cool Whip mixture over it to form second layer. Spread pudding mixture over whole thing and top with 1/2 cup or more of chopped pecans. Can be eaten right away, but is firmer if refrigerated for a few hours.