1 cup chopped pecans
1 cup self-rising flour
1 stick butter or margarine
8 oz. cream cheese
1 cup sugar
12 oz. whipped topping
2 (4 oz) pkg. instant chocolate pudding
3 cup cold milk
FIRST LAYER: Melt margarine and cool. Add flour and nuts with margarine and press into a 9 x 13 inch baking dish. Bake at 350 degrees for 15 minutes. Let cool.
SECOND LAYER: Cream sugar and cream cheese. Add 1/2 of whipped topping. (Reserve other 1/2 for topping.) Spread this mixture over cooled crust.
THIRD LAYER: Mix pudding with 3 cups milk instead of 4. Spread this over cream cheese mixture.
FOURTH LAYER: Top with remaining whipped topping and sprinkle with chopped nuts.