1 cup Flour (all-purpose)
1/2 cup chopped Pecans
1 stick Butter, melted
2 tbsp Sugar
1 cup Cool Whip
1 cup Powdered Sugar
1 pkg Cream Cheese, original - Philadelphia - oz 8
1 tsp Vanilla
1 package Instant Chocolate Pudding
3 cups Milk
Mix flour, pecans, butter and sugar and spread in the bottom of a 9x13 inch pan. Bake at 350 degrees until lightly brown. Set aside to cool.
Mix Cool Whilp, powdered sugar, cream cheese, and vanilla together and spread over the cooled crust.
Mix chocolate pudding and milk and beat well with an electric mixer. Spread over cream cheese
Spread the rest of the Cool Whip over the top of the pudding.