4-Layer Dessert

2 c. regular flour, no sifting
2 sticks butter or margarine, at room
temperature
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. Cool Whip
1 c. confectioners' sugar
2 sm. instant chocolate pudding
3 c. milk

Cream butter and flour. Add nuts and press with wet spoon into 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes. With mixer on low, cream cheese and sugar well. Add Cool Whip and mix. Spread over baked crust. While this is setting, prepare pudding mix with 3 cups milk. Pour over second layer and let set. Spread thin layer of Cool Whip on top and sprinkle with chopped pecans.