FIRST LAYER:

1 c. all-purpose flour
1/2 c. (1 stick butter), melted
1/2 c. chopped pecans

Mix well. Press in bottom of 9x13-inch pan. Bake for 15 minutes at 350°F; let cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip

Blend cream cheese and sugar together, then blend in Cool Whip. Spread over cooled crust.

THIRD LAYER:

2 pkgs. chocolate instant pudding
2 1/2 c. milk

Mix together and spread over second layer.

FOURTH LAYER:

Spread with Cool Whip and top with chopped pecans or chocolate shavings.