1/2 c. butter
1 c. flour
1/4 c. pecans, grind up
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkgs. instant chocolate pudding
3 c. milk

Mix butter, flour, and pecans and put into 9 x 13 inch pan. Bake for 20 minutes. Mix cream cheese, sugar, and Cool Whip and spread on crust. Mix pudding with milk and let sit to thicken. Put on top of cream cheese layer. Top with rest of Cool Whip and sprinkle with pecans.