1 1/4 c. plain flour
1 stick butter, melted
1/2 c. nuts
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 med. container Cool Whip
3 c. cold milk
2 sm. boxes Jello instant chocolate pudding

Heat oven to 350 degrees. Mix flour, melted butter and nuts. Press into bottom of ungreased 9 x 13 pan. Bake for 20 minutes cool.

Mix cream cheese and powdered sugar. Add 1/2 of Cool Whip. Spread on top of cooled crust.

Add pudding mix to cold milk. Beat about 2 minutes. Spread on top of cream cheese mixture.

Spread rest of Cool Whip on top of pudding mixture. If desired sprinkled more pecans on top.