1 stick butter
2 c. flour
1 c. powdered sugar
1 (8 oz.) Philadelphia cream cheese
1/2 container Cool Whip
1 lg. pkg. chocolate instant pudding mix
3 c. milk
2 c. chopped nuts

1. CRUST: Melt 1 stick butter, mix with 2 cups flour and 1 cup chopped nuts. Press into 10 inch pie pan. Bake at 350 degrees for 25 minutes. Remove from oven and let cool completely.

LAYER II: Cream 1 cup powdered sugar and 1 (8 ounce) Philadelphia cream cheese and 1/2 container Cool Whip. Spoon this over 1st layer (which is crust).

LAYER III: Mix 1 large package chocolate instant pudding mix and 3 cups milk. Spoon over 2nd layer. Place in refrigerator and chill.

LAYER IV: Top pie with of Cool Whip and sprinkle 1 cup chopped pecans over it. (You can use an flavor of instant pudding to change it). (Also, recipe can be doubled and pout in 10 x 14 inch pan for larger dessert).