1 c. flour
1/2 c. soft butter
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese (softened)
1 c. powdered sugar
1 c. Cool Whip (lg. container needed for 4th layer also)
2 pkgs. instant chocolate pudding
2 c. cold milk

Combine thoroughly flour, butter and pecans. Press in a 9x13 inch pan (not on sides). Bake at 350 degrees for 15-20 minutes. Cool.

Mix cream cheese, sugar and Cool Whip; spread on cooled crust.

Mix pudding and milk and pour on top of 2nd layer. Fourth layer is remaining Cool Whip. Chill a few hours before serving.