1/2 c. pecans
1 c. flour
1/2 c. butter, melted
1 (12 oz.) container Cool Whip
1 c. powdered sugar
6 oz. cream cheese, softened
1 (6 oz.) pkg. instant lemon, vanilla, chocolate or butterscotch pudding
3 c. cold milk

Mix pecans, flour and butter as for pie crust. Press into 9"x13" pan. Bake at 375 degrees for 15 minutes. Cool.

Mix cream cheese and sugar, then fold in 1 cup Cool Whip; pour over cooled crust.

Mix instant pudding and milk for 3 minutes at low speed, pour over cream cheese mixture in pan. Top with remaining Cool Whip and refrigerate. May be garnished with chopped pecans, toasted sliced almonds, grated lemon peel or grated chocolate.