1 1/2 sticks butter, melted
1 1/2 c. flour
1 c. pecan pieces

Mix all together, pat into 9 x 13 inch pan. Bake at 350 degrees for 18 minutes, then let cool. Beat 1 (8 ounce) cream cheese; add 1 cup powdered sugar and 1/2 of large Cool Whip. Spread over crust. Mix 2 small boxes of instant cool pudding. Put on top and spread out. Then put rest of Cool Whip on top of pudding. Sprinkle with pecan pieces. Refrigerate. Chocolate pudding may be substituted with butterscotch or lemon pudding.