1 c. flour
1 stick butter
1 1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 lg. Cool Whip
1 sm. Cool Whip
1 c. powdered sugar
2 tsp. vanilla
2 sm. boxes instant chocolate pudding
3 c. milk

CRUST - cut flour and butter together, add 1 cup chopped pecans, mix together. Press into bottom of 9 x 13 inch greased pan. Bake at 350 degrees for 15 minutes. Crust will still look white).

FIRST LAYER - mix cream cheese, 1 large Cool Whip, powdered sugar and 1 teaspoon vanilla. Spread on cooled pie crust.

SECOND LAYER - mix pudding, milk and 1 teaspoon vanilla, beat for 2 minutes and spread on first layer.

THIRD LAYER - top with 1 small Cool Whip and 1/2 cup chopped pecans. Make 12 hours before serving. Keep refrigerated.