1 c. flour
1 stick butter, melted
pinch of salt
1/2 c. chopped pecans
2 pkg. instant chocolate pudding
1 c. powdered sugar
1 c. whipped topping
3 c. cold milk
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese

First Layer: Mix flour, butter, salt and pecans and pat into bottom of 9 x 13-inch pan or dish.

Bake at 325°F for 15 minutes. Crust will not turn brown. Let cool before adding Second Layer.

Second Layer: Beat together cream cheese, powdered sugar and whipped topping and spread evenly over the First Layer. Refrigerate while preparing next layer.

Third Layer: Mix pudding, milk and vanilla and spread over Second Layer. (Whip the pudding mix 5 or 6 minutes so it will stand up.) Refrigerate for a while.

Fourth Layer: Spread whipped topping over top and sprinkle with chopped pecans. Refrigerate.