1 1/2 sticks butter
1 c. chopped pecans
1 1/2 c. flour
8 oz. cream cheese
1 c. powdered sugar
3 tsp. vanilla
1 lg. Cool Whip
2 boxes sm. instant chocolate pudding
4 c. milk

Melt butter. Add chopped pecans and flour. Press into 9 x 13 inch pan. Bake 20-30 minutes at 350 degrees until lightly brown. Cool crust.

Mix cream cheese, powdered sugar, vanilla, and 1/2 carton of Cool Whip. Spread over cooled crust.

Mix pudding according to directions. Spread over cream cheese mixture. Top with remaining Cool Whip. Add pecans. Refrigerate several hours. Serves 12.