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

SECOND LAYER:

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

THIRD LAYER:

2 sm. pkgs. instant chocolate (or lemon) pudding mix
3 c. milk

FOURTH LAYER:

Whipped cream or Cool Whip
1/2 c. (or more) chopped pecans

For first layer, mix butter, chopped pecans and flour. Spread and press on bottom of 13x9x2 inch baking pan. Bake at 350 degrees for about 25 to 30 minutes, being careful not to let edges turn too brown. Cool.

For second layer, mix cream cheese and powdered sugar. Fold in Cool Whip. Spread over crust after crust is cool.

For third layer, beat together pudding mix and milk until smooth and thick. Spread on top of second layer.

For fourth layer, spread with enough whipped cream or Cool Whip to cover third layer. Sprinkle with chopped pecans. Refrigerate several hours or overnight before serving.