1 c. chopped pecans
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
2 (3 oz.) pkgs. instant vanilla pudding
1 sm. can crushed pineapple, drained
1 c. flour
1/2 c. butter
1 c. confectioners sugar

Combine flour, butter and 1/2 cup pecans. Spread a layer in 9x13 pan and bake at 350 degrees for 15 minutes. Combine cream cheese, 1 cup Cool Whip and confectioners sugar and spread over baked crust.

Prepare instant pudding using only 3 cups milk. Fold in crushed pineapple and spread for third layer. Combine remaining Cool Whip and pecans for top layer.