1 c. flour
1/2 c. butter, melted
1/4 c. chopped pecans
8 oz. cream cheese
1 c. Cool Whip
1 c. powdered sugar
1 tsp. vanilla
2 small boxes instant pudding
3 c. milk

Mix flour, butter and pecans thoroughly and press in a 9 x 13-inch pan.

Bake 15 minutes at 350°F. Let cool. Beat cream cheese, Cool Whip, powdered sugar and vanilla well and put over first layer. Set in fridge for 1 hour. Mix pudding and milk. Spread over second layer. Let set 5 minutes. Top with remaining Cool Whip and sprinkle with nuts, if desired. Any flavor pudding can be used; we like chocolate and lemon.