1 stick butter, melted
1 1/4 c. flour
1/2 c. chopped pecans
8 oz. cream cheese
1 (16 oz.) container whipped topping
1 c. powdered sugar
2 lg. pkgs. instant pudding (chocolate or lemon)
3 c. milk

Crust: Blend butter, flour and 1/4 cup pecans together. Put in a 9 x 13 inch ungreased pan. Bake at 350 degrees for 20 minutes.

Layer 2: Whip together cream cheese, 1/2 the whipped topping and powdered sugar. Spread over cooled crust.

Layer 3: Mix together pudding and milk. Pour on top of cream cheese mixture and refrigerate 1/2 hour.

Layer 4: Top with remaining whipped topping and nuts. Refrigerate until ready to serve.