1 c. flour
1/2 c. butter
1/2 c. finely chopped pecans
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 (9 oz.) pkg. Cool Whip, save some for top
3 c. cold milk
2 sm. pkg. vanilla instant pudding

Mix flour, butter and pecans; spread in 9 x 13 inch pan and bake for 15 minutes at 350 degrees. Cool for 1/2 hour.

Mix sugar and cream cheese; beat. Add Cool Whip and pour on cooled crust. Beat milk and pudding until thick. Pour onto other layer and add Cool Whip and more chopped pecans. This freezes very well and can be made up a day ahead and refrigerated.

For color contrast you can tint the layers with food color, i.e. pink, white, green.