2 c. self-rising flour
1 c. chopped pecans
2 sticks melted butter
8 oz. cream cheese, softened
1 1/2 c. confectioners sugar
1 (9 oz.) Cool Whip
1 (12 oz.) Cool Whip
3 small boxes instant chocolate pudding mix

First Layer: Mix well flour, pecans and butter. Spread and press in a 9 x 13-inch baking pan.

Bake until brown. Let cool completely.

Second Layer: Mix cream cheese, confectioners sugar and 9 ounces Cool Whip. Spread over first layer.

Third Layer: Mix pudding with 1 1/2 cups milk for each box. Spread over second layer.

Fourth Layer: Spread 12 ounces Cool Whip over third layer.