1 c. pecans
1 stick butter, melted
1 c. flour
1/8 tsp. salt

Mix well and press into ungreased 9 x 13 inch pyrex dish. Bake in preheated oven at 350 degrees for 25 minutes or until slightly browned. Let it cool before you continue. 1 c. confectioners' sugar, sifted

Mix well until blended and then fold in 1 cup Cool Whip. Beat with mixer until smooth. Spread onto baked crust. 2 c. milk

Beat with mixer until thickened. Spread on top of cream cheese mixture. Top with remaining Cool Whip and sprinkle chopped peanuts on top.