1 1/2 c. flour
1 1/2 stick butter
3/4 c. crushed pecans
1 (8 oz.) pkg. Philly cream cheese
1 c. 10x sugar
2 pkg. instant chocolate pudding
9 oz. Cool Whip
3 c. milk

Cream 1/2 cup pecans, flour and butter. Press into 9 x 13 pan and bake 20 minutes at 350°F. Cool crust. Mix cream cheese, 1 cup Cool Whip and 1 cup 10x sugar. Spread over crust. Prepare instant pudding with 3 cups milk. Spread over cream cheese layer. Spread remaining Cool Whip over top and sprinkle with pecans*. Cool overnight.

*This last layer can be done right before serving.