First layer:
1 cup flour
1/2 cup softened butter
1/2 cup chopped pecans

Mix together with a pastry blender. Press into a 9-by-13 pan. Bake at 350 degrees for 15 minutes. Let cool.

Second layer:
8 ounces cream cheese
1 cup Cool Whip
1 cup powdered sugar

Mix and spread on top of the first layer.

Third layer:
2 small packages of instant pudding (butter pecan, lemon)
3 cups milk

Beat until thickened. Pour over top of the second layer. Spread a thin layer of Cool Whip over the pudding layer. Sprinkle with pecans. Refrigerate.