Difficulty: Easy - for beginners
1 cup flour
1 stick butter room temp
1 cup chopped pecans
1 (8 oz) cream cheese room temp
2 cups powdered sugar
1 (10 Oz) cool whip
1 large box chocolate pudding
9 by 13 inch baking dish
mix butter pecans and flour together, press firmly into baking dish, bake 350 for 20 minutes, set aside to cool.
mix cream cheese powdered sugar and 8 oz of cool whip spread over baked cooled crust.
prepare pudding as directed and spread over cream cheese mixture, put rest of cool whip on top and chill then serve
( I use about 6 oz of cool whip instead of 2 at end on top) and cook the crust alittle longer for a toasted taste but you do it to your own taste...you can always double recipe for bigger pans