CRUST:

2 c. flour
2 sticks butter
1 c. chopped pecans

With a fork cream butter, flour and nuts together until it's crumbly, spread mixture evenly in greased 9"x13" pan. Bake the crust at 350 degrees for about 20 minutes or until golden brown. Let crust cool before filling with the remaining ingredients.

SECOND LAYER:

1 (8 oz.) container Cool Whip
1 (8 oz.) pkg. cream cheese
1/2 c. peanut butter
2 c. powdered sugar

Cream peanut butter, sugar and creamed cheese together. Add Cool Whip and mix until smooth. Place in cooled crust.

THIRD LAYER:

3 sm. boxes instant chocolate pudding
4 1/2 c. milk

Mix pudding and milk until thick. Spread over second layer.

FOURTH LAYER:

1 lg. container Cool Whip
1/2 c. chopped pecans

Spread Cool Whip over third layer and sprinkle pecans on the top.