1 c. chopped pecans
1 c. self-rising flour
1 stick butter
1 box Jello instant pudding (3 oz. chocolate)
1 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip
1 c. sugar

Melt butter. Add flour and pecans. Pour into 9x12 glass dish and press flat. Bake at 350 degrees for 15 minutes or until brown or toothpick inserted into center comes out clean. Let cool completely.

Cream sugar and cheese. Add 1/2 of Cool Whip and mix well. Pour over crust.

Mix pudding according to box directions. Pour over last layer. Top with remaining Cool Whip. Refrigerate overnight or 3 hours. Serve cold.