1 1/2 c. flour
1 1/2 sticks butter, softened
2/3 c. chopped pecans
1 c. powdered sugar
8 oz. cream cheese
1 (12 oz.) Cool Whip
2 (3 3/4 oz.) pkg. instant pudding (your choice)
3 c. milk

Mix flour, butter and pecans. Mix as for a pie crust. Pat into a 9 x 13 pan and bake at 350°F for 25 to 30 minutes (do not brown). Let cool. Cream 1 cup powdered sugar with cream cheese. Mix well; fold in 1/2 of Cool Whip (thawed). Mix pudding with milk; beat until thick. Put cream cheese mixture on top of crust. Add pudding mixture as next layer. Spread remaining Cool Whip on top. You may also sprinkle with nuts.

This is good with chocolate, lemon or butterscotch pudding.