1 1/4 c. flour
3/4 c. chopped pecans
1 stick butter, melted
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (13 oz.) carton Cool Whip
2 lg. pkgs. chocolate instant pudding
3 1/2 c. milk

Mix together melted butter, flour and 1/2 cup chopped pecans. Reserve remaining nuts for garnish. Pat mixture into 9x13 pan. Bake at 325 degrees for 15 minutes. Let cool thoroughly.

Beat together cream cheese and powdered sugar. Fold in 1 cup Cool Whip. Spread over cooled crust. Refrigerate while mixing chocolate pudding mix and milk. Beat this mixture until thick and smooth. Spread over cream cheese mixture. Top with remaining Cool Whip. Garnish with remaining chopped nuts. Refrigerate. Cut into squares when ready to serve. Serves 10-12.