PECAN DELIGHT

FOR THE CRUST:
2 cups flour
1 cup finely chopped pecans (reserve some for garnish)
2 sticks (1 cup) butter, softened
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
1 cup confectioners sugar
1 (9 oz.) container Cool Whip, thawed, divided use
FOR THE TOP LAYER:
2 boxes (4-serving size each) instant vanilla pudding
2 cups milk
1 (8 oz.) can crushed pineapple, well drained

Preheat oven to 375 degrees F.

Mix flour, pecans, and butter together with fork until crumbly and pat into 13x9-inch pan.

Bake at 375 degrees F about 15 to 20 minutes. Cool.

FOR THE FILLING:
Combine cream cheese, confectioners sugar, and 1/2 container Cool Whip. Spread over crust and chill for about 10 minutes.

FOR THE TOP LAYER:
Mix together dry pudding mix and milk until thickened. Add pineapple. Spread over cream cheese layer. Top with remaining Cool Whip and reserved nuts. Refrigerate overnight.

Adapted from unknown source