1 stick butter
1 c. chopped pecans
1 c. flour
2 c. Cool Whip
1 c. powdered sugar
8 oz. cream cheese
2 lg. pkgs. instant chocolate pudding
4 1/2 c. cold milk

Melt butter in 9"x13" pan. Stir in pecans and flour. Bake at 350 degrees for 10 minutes; cool.

Blend Cool Whip, powdered sugar and cream cheese. Spread over crust. Refrigerate. Mix pudding with milk; spread over dessert. Cover with plain Cool Whip. Sprinkle with nuts or shaved chocolate. Optional: Try other pudding flavors.