1/2 c. pecans or walnuts
1 c. flour
1 stick butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
12 oz. Cool Whip
2 pkgs. instant chocolate pudding
3 c. milk

First Layer: Mix together pecans, flour, and butter. Pat into a 9 x 13 inch pan. Bake 15 or 20 minutes at 350 degrees. Cool.

Second Layer: Mix cream cheese and powdered sugar. Add 1 cup of the Cool Whip. Pour over crust and refrigerate 15 minutes.

Third Layer: Mix pudding mix and milk until thick. Spread over cheese mixture; refrigerate 15 minutes.

Fourth Layer: Top with remaining Cool Whip; sprinkle with nuts or maraschino cherries (if desired).