CRUST:

1 c. flour
1 stick melted butter
1/2 c. chopped pecans

FILLING:

1 lg. Cool Whip
1 can chocolate pudding (or 2 c.)
1 tsp. vanilla
1 (8 oz.) pkg. Philadelphia cream cheese

Mix crust and pat into a 9"x13" pan. Bake at 350 degrees for 10 to 12 minutes. Do not over bake. Let cool. Blend Cool Whip, leave 1/3 of container for top, cheese and vanilla. Put mixture on cooled crust, spread chocolate pudding on cheese mixture and then top with balance of Cool Whip. Let stand overnight or at least 8 hours before serving. Serves 10.