2 c. flour
1 c. chopped pecans
2 sticks butter
8 oz. cream cheese
1 lg. Cool Whip
1 c. sugar
3 c. milk
2 pkgs. (3 oz.) butter pecan instant pudding

Mix flour, butter and nuts until crumbly. Spread on bottom of 10 x 15-inch jelly roll pan. Bake 15 minutes at 350 degrees until slightly brown, cool. Blend cream cheese, 1 cup whipped cream and sugar. Spread on crust. Mix pudding and cold milk. Immediately pour on top of cream cheese layer. Chill 2 hours. Frost top with rest of Cool Whip and top with nuts. Store in refrigerator until time to serve.