1 c. flour
1 c. chopped pecans
1 stick butter

Mix together and press into a 7 x 11 inch or 9 x 13 inch pan. Bake at 350 degrees for 15 to 20 minutes (light golden brown). Cool.

SECOND LAYER:

1 c. Cool Whip (purchase a larger container)
1 (8 oz.) cream cheese
1 c. sugar

Beat sugar and cream cheese together until fluffy. Add 1 cup Cool Whip. Fold together and spread on cooled crust.

THIRD LAYER:

2 (3 oz.) pkgs. instant chocolate fudge pudding
3 c. milk

Beat until thick and spread on top of second layer.

FOURTH LAYER:

Spread on remaining Cool Whip. Chill in refrigerator for several hours.