CRUST:

1 stick butter, softened
1 c. all-purpose flour
1/2 c. pecans, chopped

TOPPING:

1 (8 oz.) pkg. cream cheese
1 lg. carton Cool Whip
1 box confectioners sugar
1 lg. box chocolate instant pudding mix

CRUST: Mix this well with hands and spread in 12 x 13 inch pan. Bake at 325 degrees for 15 minutes. Let cool.

TOPPING: Mix cream cheese, 1 1/2 cups confectioners sugar, and 1 cup Cool Whip. Spread over crust. Then mix 2 2/3 cup milk and instant pudding mix. Spread over cream cheese mixture. Then top with remaining Cool Whip. Sprinkle with nuts. Let stand in refrigerator 1 hour before serving.