1 c. flour
1 stick butter
2/3 c. pecans

Melt butter. Add flour and nuts; mix. Pat into 9x13 pan. Bake 375 degrees 15 minutes. Let cool.

LAYER #2:
1 (8 oz.) cream cheese
1 c. powdered sugar
1 1/2 c. Cool Whip

Blend with mixer. Spread over cooled crust.

LAYER #3:
2 sm. pkgs. instant chocolate pudding
3 c. milk

Mix and spread over cream cheese layer.

Top with Cool Whip and sprinkle with a few chopped pecans. Refrigerate.