1 c. flour, plain
1 stick butter
6 oz. pkg. instant chocolate pudding
1 c. milk
1 c. pecans, chopped
1 c. powdered sugar
9 oz. container Cool Whip
8 oz. pkg. cream cheese

Mix flour, butter and nuts. Press into a 9 x 13 inch pan and bake at 350 degrees for 25 minutes or until brown. Cool. Beat 1/2 of Cool Whip with cream cheese and sugar. Spread on cooled crust. Mix pudding and milk, beating 2 minutes. Pour on top of cheese mixture. Refrigerate. Spread remaining Cool Whip on top when ready to serve.

Tina Wellborn