Layer 1
Mix well and pat into a 9 x 13-inch pan, 1 cup flour, 1 stick butter or Oleo, and 1/2 cup chopped pecans or nuts of your choice. Bake at 350 until golden, about 15 minutes. Let cool to room tempt.

Layer 2
Mix until smooth and spread on crust.
8 oz. cream cheese, 1 cup confectioners sugar, and 1 cup cool whip.

Layer 3
Mix 2 small boxes jello instant pudding mix and 3 cups milk. Spread over the second layer. You may choose any flavor of pudding mix, my favorites are chocolate and pistachio.

Layer 4
Spread 2 cups or more coolwhip over layer 3. Refrigerator for at least 2 hours. Can decorate with nuts, chocolate curls etc.