1 stick butter, melted
1 c. self-rising flour
1 c. chopped pecans
1 (8 oz.) block cream cheese, softened
1 c. powdered sugar
2 (8 oz.) tubs Cool Whip
2 (4 oz.) boxes instant chocolate pudding

Preheat oven to 350°F. Mix first 3 ingredients. Cook in ungreased 9 x 13 pan until slightly brown. Let cool. Mix cream cheese, powdered sugar and 1 tub Cool Whip. Spread on crust. Fix chocolate pudding according to pie directions on box. Spread on top of Cool Whip mixture. Last, spread other tub of Cool Whip on top of pudding and sprinkle with pecans.