1 c. self-rising flour
1 stick butter
1/2 c. chopped pecans

Work together and press into a 9 x 13 pan. Brown lightly in 350 degree oven. Let cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, room temperature
3/4 c. sugar
1 c. Cool Whip

Beat until creamy and spread on crust.

THIRD LAYER:

1 regular size instant chocolate pudding mix
1 1/2 c. cold milk

Beat on low speed for 2 minutes and spread on ingredient sin pan.

Top with rest of Cool Whip. Keep refrigerated.