1 1/2 c. flour
1 c. chopped pecans
1 1/2 sticks butter
1 c. powdered sugar
1 (9 oz.) Cool Whip
8 oz. cream cheese
2 pkg. instant chocolate pudding
3 c. cold milk

Mix flour, pecans and butter together and spread on bottom of 9 x 13 baking pan.

Bake 20 to 25 minutes at 350°F. Let cool.

Mix powdered sugar and cream cheese until creamy. Fold in Cool Whip; pour over cooled crust and refrigerate until set.

Mix pudding and milk and spread over second layer and chill until set and top with Cool Whip.