1 stick butter
1 1/2 c. flour
1/2 c. pecans
1 c. powdered sugar
8 oz. cream cheese
12 oz. Cool Whip
2 pkgs. Jello instant chocolate pudding
3 c. milk

1st Layer: Mix the stick of butter, flour and nuts together and pat in the bottom of a 9 x 13 inch pan. Bake at 300 degrees until the butter melts.

2nd Layer: Combine powdered sugar, cream cheese and 1 cup of Cool Whip. Spread over first layer.

3rd Layer: Make 2 packages of instant chocolate pudding by package directions except use only 3 cups of milk. Pour over 2nd layer. Let set for a few minutes.

4th Layer: Spread remainder of Cool Whip over pudding layer and sprinkle with chopped nuts.