1 1/2 c. flour
3/4 c. butter
1/2 c. ground pecans

Mix together and pat into the bottom of a 9x13 inch greased pan. Bake 15 minutes on 350 degrees. Cool.

2ND LAYER:

8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Cream the cheese, then mix in powdered sugar and Cool Whip. Spread on crust.

3RD LAYER:

3 pkgs. butter pecan instant pudding
3 c. milk

Whip together and spread on 2nd layer. Let this layer set up before covering with final layer.

TOP:

Cover with a layer of Cool Whip sprinkled with chopped pecans. Chill.

Makes a very good party dessert - very rich, cut into small pieces.