1 c. plain flour
1/2 c. chopped pecans
1 c. powdered sugar
2 pkg. instant chocolate pudding
1 stick butter (1/4 lb.)
1 pkg. cream cheese (8 oz.)
1 pkg. Cool Whip (12 oz.)

Sift and measure 1 cup of plain flour, butter and nuts together. Mix thoroughly. Press mixture into 9 x 13 inch pan and bake 15 minutes in preheated oven at 375 degrees. Cool this shell completely after baking.

Mix together cream cheese, sugar and 1 cup of the Cool Whip. Spread this on crust after it has cooled. Mix instant pudding with 3 cups of milk, blend 2 minutes and spread on top of the cheese layer. Let set for awhile to permit pudding to firm up. Spread the balance of Cool Whip over the chocolate layer. Place in refrigerator until it is to be used.