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

Mix together until smooth. Press into a 9x13 oblong pan. Bake at 375 degrees for 20 minutes. Let cool.

2ND LAYER:

1 (8 oz.) cream cheese
1 c. powdered sugar
1 (8 oz.) Cool Whip

Mix cream cheese and powdered sugar. Fold in Cool Whip. Spread on cooled first layer.

3RD LAYER:

2 pkgs. instant chocolate pudding mix (I used lemon)
3 c. milk

Mix together until lightly set and pour.

4TH LAYER:

Cover with 8 ounce container of Cool Whip. Sprinkle with chopped pecans. Refrigerate overnight.