1ST LAYER:

2 c. flour
1 c. pecans, chopped
4 c. milk
1 tsp. vanilla

2ND LAYER:

8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip

3RD LAYER:

2 (4 1/2 oz.) pkgs. chocolate instant pudding

4TH LAYER:

2 c. Cool Whip
1 c. chopped pecans

1st layer - Combine and mix thoroughly. Pat in 9 x 13 inch pan. Bake 25 minutes at 350 degrees. Cool.

2nd layer - Mix powdered sugar with softened cream cheese. Add Cool Whip. Spread on first layer.

3rd layer - Mix according to box. Spread on above layers. Let set.

4th layer - Top with Cool Whip and sprinkle with pecans. Chill.