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Layer 1- Cut butter into chopped pecans, flour and
sugar. Press into 9x13 ungreased pan. Bake at
305F for 10 minutes. Set aside until cool.
Layer 2- Mix softened cream cheese, powdered
sugar, and cool whip together. Set aside.
Layer 3- Mix pudding according to directions. Set
aside.
Layer 4- Once the crust is cool, spread cream
cheese mix over the top. Next layer, spread the
pudding over cream cheese and finally top with
small cool whip and sprinkle cool whip with
pecans. Refrigerate.
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