1 c. chopped pecans
1 c. flour
1 stick butter, melted
8 oz. cream cheese
12 oz. Cool Whip
2 c. powdered sugar
1 large box instant chocolate pudding mix

Mix pecans, flour and butter. Press into 9 x 13 baking dish.

Bake at 350°F for 10 minutes. Mix chocolate pudding according to directions. In separate bowl, mix powdered sugar, cream cheese and approximately 1 cup Cool Whip. Let crust cool completely. Spread cream cheese mixture over crust. Then spread pudding over cream cheese mixture. Top with remaining Cool Whip. Sprinkle pecans on top. Chill in refrigerator for about 1 hour before serving.