1/2 c. butter
1 c. flour
1 c. pecans, chopped
Pinch of salt
1 (8 oz.) cream cheese, softened
1 c. powdered sugar
1 (9 oz.) container Cool Whip
2 (5 1/4 oz.) boxes instant chocolate pudding
5 c. milk

LAYER 1: Melt butter, stir in flour and salt until smooth. Stir in nuts. Press into bottom of 9 x 13 inch pan. Bake at 350 degrees for 20 to 30 minutes. Cool.

LAYER 2: Beat together cream cheese, powdered sugar and 1 cup Cool Whip until smooth. Gently spread on first layer, covering completely. Chill.

LAYER 3: Beat together chocolate pudding and milk. Spread over previous layer. Chill until set.

LAYER 4: Spread remaining Cool Whip to cover top. Serves 15. Very Rich!