1 c. flour
1 stick soft butter
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
2 sm. pkg. Jello instant chocolate pudding
Milk
Cool Whip

Crust: Mix flour, butter and pecans. Press in bottom of 9 x 11 inch dish. Bake 20 minutes at 350 degrees. Cool completely.

Next Layer: Beat cream cheese and confectioners' sugar until mixed well. Spread on cooled crust.

Pudding Layer: Mix pudding according to package directions, but use 1/2 cup less milk than it calls for. Put on top of cream cheese layer. Top with Cool Whip and a few chopped nuts. Refrigerate overnight. Delicious!