FIRST LAYER:

1 1/2 c. plain flour
1 1/2 sticks butter
1 c. chopped pecan nuts

Melt butter, add flour and nuts and bake 30 minutes at 350 degrees. Cool completely. (Looks sticky; put it out in a glass 9x13 inch Pyrex pan; thin.)

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Mix with electric mixer, then spread this on the first layer (cake) when completely cool.

THIRD LAYER:

2 pkg. instant Jello pudding (lemon, chocolate or butterscotch)
3 1/2 c. milk

Mix together and beat. (If chocolate, a few drops of almond essence.) Spread this on second layer.

FOURTH LAYER:

Add rest of Cool Whip. Refrigerate. This is better if made the day before. But if so, do not put Cool Whip on until ready to serve.