1/2 cup butter (1 stick) 1-1/4 cups all purpose flour 1/2 cup chopped pecans 1-8 ounce package cream cheese 1 cup powdered sugar 2-9 ounce packages cool whip 2-3.9 ounces chocolate instant pudding mix 3 cups milk

First layer: Mix softened butter, flour and chopped pecans until you have a pie crust consistency. Press into 9 x 13 glass pan and bake at 350 for 15 - 20 minutes. Let cool. Second layer: Blend cream cheese, powdered sugar and 1 package of cool whip until lumps are gone. Place on top of the above first layer. Third layer: Whip instant pudding and milk until no lumps, then place on top of the above second layer. Fourth layer: Spread 1 package of cool whip onto the dessert. You can also sprinkle the top with chopped pecans and/or slivers of chocolate.