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Recipe from Teresa Cannon of La.
1 1/2 c. flour
3/4 c. chopped pecans
1 1/2 sticks butter
8 oz. cream cheese
1 c. confectioners sugar
1 1/4 c. cool whip
3 small pkgs. chocolate pudding
4 c. cold milk
1 (9oz.) cool whip
1/2 c. chopped pecans
Mix flour and 3/4 c. of chopped pecans together. Melt butter and pour over flour mixture; mix well. Press into 13x9x1 inch baking dish. Bake at 350 until slightly browned. Cool.
Blend cream cheese, confectioners sugar and 1 1/4 c. of cool whip. Spread over crust. Mix instant pudding with 4 cups of milk. Spread for third layer. Top with 9 ounces of cool whip and garnish with pecans.
Store in refrigerator for at least four hours before serving (best if chilled overnight).
