1 c. flour
1/2 c. pecans, chopped
1 stick butter
2 tbsp. sugar
8 oz. cream cheese (room temperature)
2/3 c. powdered sugar
large container Cool Whip
2 1/2 c. milk
2 pkg. instant pudding (your choice of flavor)

1st. Layer: Cream together butter and sugar. Add nuts and flour (knead). Press into 9 x 13-inch baking pan.

Bake 15 minutes at 375°F. Let cool.

2nd Layer: Mix cream cheese and powdered sugar. Spread over 1st layer.

3rd Layer: Mix 1/2 Cool Whip, milk and instant pudding. Spread over 2nd Layer.

4th Layer: Spread remaining Cool Whip. Pour over 3rd Layer and decorate according to pudding type (example: chocolate curls for chocolate pudding, shredded coconut for coconut pudding).