1ST LAYER:

1 c. flour
1 stick butter
1/2 c. pecans, chopped

Mix together well. Press into bottom of 9 x 13 inch pan. Bake at 325 degrees for 15 minutes; cool.

2ND LAYER:

1 (8 oz.) & 1 (3 oz.) pkg. cream cheese
1 (8 oz.) container Cool Whip
1 c. (or more so smooth) powdered sugar

Mix well. Spread over cool crust.

3RD LAYER:

2 sm. pkgs. instant pudding (lemon or French vanilla)
2 1/4 c. milk

Beat 2 minutes on low speed. Spread over cream cheese.

4TH LAYER:

Top with Cool Whip and pecans. Cool dessert 24 hours. Cut in squares and serve.