1 c. flour
1 stick butter
1 c. pecans, chopped

Mix together. Press in a pyrex dish. Bake for 15 minutes at 350 degrees. Let cool completely. 1 c. powdered sugar 1 c. Cool Whip

Beat together. Spread over crust (1st layer) being careful not to disturb the crust.

Mix according to directions. Pour over second layer. 1 sm. pkg. Jello chocolate instant pudding 4 c. milk

Beat until thick. Spread over third layer. Top with Cool Whip and pecan shavings.