1 1/4 c. flour
1 c. pecans, chopped
1 stick butter

Roll with rolling pin to crust pecans fine. Blend and bake in 9 x 13 inch pan 15 minutes at 350 degrees. Cool.

SECOND LAYER:

1 c. powdered sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
1 c. of a 9 oz. carton Cool Whip

Blend first 3 items; add topping and spread over cooled first layer. Chill.

THIRD LAYER:

2 (3 oz.) pkg. instant chocolate pudding
2 3/4 c. cold milk
1 tsp. vanilla

Beat and pour over layers. Put on rest of topping, keeping in refrigerator.