CRUST:

1 c. flour
1 stick butter
1 c. chopped pecans

Mix with hands into ball. Flatten in bottom of pan. Bake 20 minutes in preheated oven at 350 degrees. Let cool completely.

FIRST LAYER:

1 c. powdered sugar
1 (8 oz.) cream cheese
1/2 (8 oz.) Cool Whip

Mix and spread on crust.

SECOND LAYER:

2 jars Kraft caramel ice cream topping
2 c. milk
2 sm. boxes vanilla instant pudding

Mix and spread on first layer. Refrigerate 2 hours.

THIRD LAYER:

Rest of Cool Whip

Spread on second layer. Sprinkle with pecans.