1 1/4 c. graham cracker crumbs
1 stick butter
1 c. chopped pecans
1 1/4 c. powdered sugar
16 oz. cream cheese
12 oz. Cool Whip
1 lg. pkg. instant chocolate fudge pudding (butterscotch may be used)

Preheat oven to 350 degrees. Prepare pudding as directed on box; refrigerate until needed. In a 9 x 13 inch pan melt butter; add cracker crumbs and pecans. Mix well. Set aside 1/4 cup of mixture for topping. Press the remaining mixture into the bowl, on high speed, mix cream cheese and sugar; fold in 1/2 of the Cool Whip. Spread the mixture over the cooled crust; spread the pudding over the cheese mixture. Spread remaining Cool Whip over the top. Sprinkle with the reserved cracker crumb mixture. Refrigerate for approximately 2 hours before serving.