Four Layer Yummy

1st Layer:

1 cup flour

1/2 cup pecans, chopped finely

1/2 cup butter, melted

Preheat oven to 350 degrees.

Combine flour, pecans, and butter and press evenly into a 9X13 pan. Bake at 350 degrees for 15 minutes. Cool completely.

2nd Layer:

1 (8 oz) block of cream cheese, softened

1 cup powdered sugar

1/2 of an 8 oz container of Cool Whip (thawed) 

Mix cream cheese and powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the fridge while you make the next layer.

3rd Layer:

1 large box (5.9 oz) instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch)

Make pudding according to package directions. Pour over cream cheese layer.

4th Layer:

Spread remaining half of Cool Whip over the pudding layer. Garnish with chocolate shavings if desired. Store in fridge.