1 stick butter
1 c. flour
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip (artificial whip cream)
2 small pkgs. instant chocolate pudding
3 c. milk

Mix first 3 ingredients together and pat into a 9 x 13 inch pan for crust. Bake 15-20 minutes at 350°. Cool completely. Mix next 3 ingredients and pour over crust. Mix pudding and milk and pour over cream cheese layer. Remaining Cool Whip can be spread over entire mixture and refrigerated. This can also be frozen and then allowed to haw a short while before serving.