1/2 c. flour
1/2 c. butter
3/4 c. chopped pecans
1 (8 oz.) cream cheese
1 (9 oz.) Cool Whip
1 c. powdered sugar
2 (3 oz.) pkgs. instant butter pecan pudding
3 c. milk

Mix like pie crust the flour, butter and nuts (reserve some nuts for topping). Pat into ungreased 9 x 13 pan. Bake at 350 degrees for 10 to 15 minutes. Cool completely. Mix the cream cheese and powdered sugar; blend in half the Cool Whip. Spread over the cooled crust. Beat the pudding mix and milk until thick. Spread over cream cheese filling. Top with the remaining Cool Whip. Sprinkle with some nuts or toasted coconut. Chill in refrigerator. Other flavors of pudding may be used, such as lemon, chocolate, or pistachio.