2 (8 oz.) containers Cool Whip
2/3 c. powdered sugar
8 oz. cream cheese, softened
1 c. flour
2 (3 oz.) pkg. instant pistachio pudding (or any flavor)
1 1/2 c. milk
1 stick butter, softened
2 tbsp. powdered sugar
1/4 c. chopped pecans

CRUST: Mix flour, butter and 2 tablespoons powdered sugar. Mix well. Stir in pecans. Press into greased 9x13 inch pan. Bake at 375 degrees for 7-10 minutes, until lightly browned. Cool.

FIRST LAYER: Mix cream cheese and 2/3 cup powdered sugar. Stir in 1 container of Cool Whip. Spread on top of cooled crust.

SECOND LAYER: Mix pudding with milk. Mix until thick. Spread on top of first layer.

THIRD LAYER: Spread 1 container of Cool Whip on top and sprinkle with chopped nuts or chocolate curls.