First Layer: 1 cup flour, 1 stick butter, 1/2 cup chopped pecans; mix and pat in a 9 x 13 inch pan. (Mix as for pie crust.) Preheat oven. Bake at 350 degrees for 15 to 20 minutes until very lightly browned. Cool.

Second Layer: Beat together 8 ounces cream cheese, 1 cup powdered sugar, 1 cup Cool Whip (or Dream Whip). Spread over cooled crust. Refrigerate for about 1/2 to 1 hour until slightly set.

Third Layer: Whip well 2 small packages of instant chocolate fudge pudding with 3 cups cold milk (PUDDING RECIPE CALLS FOR 4 CUPS). Refrigerate until a little set. Spread over second layer. (You can substitute butterscotch or vanilla for the chocolate pudding or 1 box each chocolate and vanilla.)

Fourth Layer: Top with another layer of Cool Whip. Sprinkle with a few chopped pecans. Good idea to refrigerate dessert several hours before serving. Can be made the day before serving and kept in refrigerator.

NOTE: Some like to make this in a smaller pan thus making it higher. 8 servings.