First Layer
 | 1 1/2 cups flour |
| 3/4 cup butter |
| 3/4 cup chopped pecans |
Mix well and press into greased 9x13 inch pan.
Bake at 350 degrees for 20 minutes.
Let cool completely.
Second Layer
| 1 8 oz. package cream cheese |
| 3/4 cup powdered sugar |
Mix together and spread over cold
crust.
Third Layer
| 2 small packages instant chocolate fudge pudding |
| 3 cups cold milk |
Beat together and spread over cream cheese layer.
Fourth Layer
| 1 large container whipped topping |
| chopped pecans |
Spread whipped topping over
pudding layer.
Sprinkle with chopped pecans
Refrigerate.
From The Kitchen Of: Kathy Stephens, Northside Church of Christ, Springfield, MO