1 c. unsifted flour
1/2 c. butter
2 tbsp. sugar
1/2 c. finely chopped pecans

Mix as you would for a pie crust. Press in a 9x13 inch pan. Bake in preheated 350 degree oven for 15 minutes. Cool.

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

Blend together. Mix 1 cup frozen whipped topping. Spread on cooled crust. Mix 1 (5 1/2 oz.) package chocolate instant pudding mix with 2 1/2 cups cold milk until well blended. Pour over cream cheese mixture. Refrigerate until firm.

Now spoon on remaining frozen whipped topping and spread lightly with spatula. Sprinkle with 1/2 cup chopped pecans. Refrigerate until ready to serve.