1 c. flour
1 c. pecans
1 stick butter
2 pkgs. instant chocolate pudding
8 oz. cream cheese
1 c. confectioners' sugar
9 oz. Cool Whip
2 c. milk

Mix flour, butter and pecans; spread in 9"x12" pan. Bake at 350 degrees for 20 minutes. Mix cream cheese, confectioners' sugar and 1 cup Cool Whip. (Save remainder for topping.) Spread over cooled, cooked crust. Mix chocolate pudding and milk. After it thickens, pour over cream cheese. Spread rest of Cool Whip over pudding. Refrigerate and serve in squares.