1 1/2 c. flour
3/4 c. butter
1/2 c. chopped pecans
1 c. whipped topping
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
2 sm. pkg. instant pudding
3 c. cold milk

Mix flour, butter and chopped nuts; pat into 13 x 9 inch pan. Bake at 375 degrees for 20 minutes. Cool.

Mix topping, powdered sugar and cream cheese with mixer on low speed until fluffy. Spread on cooled crust.

Mix pudding and milk 2 minutes and spread on 2nd layer. Spread remaining topping on top. Refrigerate 4 hours. Can be frozen.