1 1/4 c. flour
1/2 c. chopped pecans
3/4 c. butter

Mix together and press into 13 x 9 inch pan. Bake at 350 degrees for 30 minutes. Mix together: 1 c. powdered sugar

Mix using electric mixer. Fold in 1/2 of larger container of Cool Whip. Spread over cooled crust. Mix 4 packages instant vanilla pudding with 5 cups milk. Mix with spoon until thick. Put in refrigerator for few minutes. Spread over cream cheese mixture. Cover top with remaining Cool Whip. Let stand overnight. Sprinkle with nuts.