2 sticks butter
2 c. flour
1/2 c. chopped pecans

Cream together, press into 9 x 13 inch pan. Bake 15 minutes at 350 degrees or until brown. 2 c. powdered sugar 1 lg. container Cool Whip

Cream cheese and sugar. Add 1 cup Cool Whip. Pour over cool crust.

Prepare pudding using 3 cups of milk instead of 4 cups. Spread over cheese. Top with rest of Cool Whip.