3/4 c. flour
1 stick butter
1/2 c. chopped pecans
1/4 c. powdered sugar
1/2 stick cream cheese
1/2 container Cool Whip
1/2 c. milk
1/2 box vanilla pudding (instant)
1 to 1 1/4 c. yams (from the can)

Mix and spread flour, butter and pecans into pan and bake for 30 minutes on 350 degrees. In another bowl combine powdered sugar, Cool Whip and cream cheese. Mix well with beaters. In another bowl combine instant vanilla pudding, milk and beat until thick. Add 1 to 1 1/4 cup yams. After the crust is cooled, spread the cream cheese layer, then yam layer. Spread remainder of cream cheese on the top. Sprinkle with pecans.