1 c. self-rising flour
1 stick butter
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, room temperature
3/4 c. sugar
1 (9 oz.) carton Cool Whip
2 pkg. instant pudding mix, any flavor
3 c. milk

FIRST LAYER: Work together flour, butter and pecans. Press into 9 x 13 inch pan. Brown lightly and cool, about 10 to 15 minutes at 400 degrees.

SECOND LAYER: Beat cream cheese, sugar and 1 cup Cool Whip, reserving rest of Cool Whip for final layer. Spread evenly over cooled crust.

THIRD LAYER: Beat instant pudding mix and milk on low speed of mixer for 2 minutes. Spread over cream cheese mixture.

FOURTH LAYER: Spread rest of Cool Whip over pudding. Cover and keep refrigerated.