1 cup flour
1⁄2 cup butter
1⁄4 cup sugar
1 cup pecans
Layer Two:
1 cup powdered sugar
8 ounces cream cheese
5 ounces Cool Whip
Layer Three:
1 (6 ounce) box Jell-O chocolate pudding and pie filling
3 cups milk
Layer Four:
7 ounces Cool Whip
Mix first three ingredients. Add fine chopped pecans. Press into 9×13 pan. Bake shell at 350 for 15 minutes. Soften cheese, then blend in sugar and Cool whip. Spread over cooled crust. Make pudding as directed (use cooked pudding or instant). You can also use 2 small packages. And any other flavor you like. Spread on top. You can sprinkle chopped pecans or chocolate ants on top. Refrigerate.