1 1/2 sticks butter
1 c. pecans, finely crushed
1 c. confectioners' sugar
2 lg. pkg. Jello instant chocolate pudding
1 1/2 c. self-rising flour
10 oz. softened cream cheese
1 1/2 c. evaporated milk (Pet)
1 1/2 c. milk
1 lg. container Cool Whip

Mix the butter, flour and pecans and press into a 9x13 inch baking pan. Bake at 350 degrees for 10 to 15 minutes or until golden brown.

Mix the cream cheese, confectioners' sugar, and 5 heaping tablespoons of Cool Whip. When well blended, spread this over the cooled baked flour and pecan "crust."

In a separate bowl, mix the evaporated milk, pudding, milk, and another 3 heaping tablespoons of Cool Whip. When smooth and well blended, spread this over the cream cheese mixture. Top the masterpiece with the remaining Cool Whip and chill thoroughly.

EDITOR'S NOTE: If serving company, I think I'd like to shave some semi-sweet chocolate over the topping!