1 c. flour
1/2 c. butter
2 tbsp. sugar
1/2 c. chopped pecans
1 (8 oz.) pkg. softened cream cheese
1 c. powdered sugar
12 oz. Cool Whip
6 oz. pkg. chocolate or lemon instant pudding
2 c. milk

Blend flour, butter, sugar and pecans together and press into a 13x9 pan. Bake 15 minutes at 350 degrees. Blend together the cream cheese, powdered sugar and 1 cup of the Cool Whip. Spread over cooled crust.

Mix the pudding and milk together until well blended and pour over cream mixture. Refrigerate until firm. Spread on remaining Cool Whip and top with nuts or grated chocolate.