1 c. flour
1/2 c. butter
1/2 c. chopped pecans
2 tbsp. sugar
8 oz. cream cheese
1 c. powdered sugar
2 sm. pkg. chocolate instant pudding
3 c. milk
1 container Cool Whip

Mix flour, butter, pecan and sugar then spread on bottom of 9 x 13 pan. Bake crust 30 minutes at 350 degrees. Mix cream cheese, 1 cup Cool Whip and powdered sugar. Spread on top of crust. Mix instant pudding and milk. Let stand in refrigerator for 5 minutes. Pour on top of cream cheese mixture. Spread remaining Cool Whip on top and garnish with chopped nuts (if desired).