1 c. flour
1 stick melted butter
1/2 c. pecans

FILLING:

1 lg. Cool Whip
1 can or 2 c. chocolate pudding
1 tsp. vanilla
1 (8 oz.) cream cheese

Mix crust and pat into a 9 x 13 inch pan. Bake at 350 degrees for 10-12 minutes. Do not over bake. Let cool.

Blend Cool Whip (leave 1/3 of container for top), cheese and vanilla. Put mixture on cooled crust. Spread chocolate pudding on cheese mixture and then top with balance of Cool Whip. Let stand overnight or at least 8 hours.