Custard

1 cup all-purpose flour
1/2 cup (1 stick) butter
1 cup chopped pecans
8 ounces cream cheese
1 cup confectioners' sugar
1 cup Cool Whip
Instant chocolate pudding (or flavor desired)

Crust: Melt butter, add flour and pecans. Spread mixture in bottom of 8 1/2 x 14 inch cake pan.

Prepare pudding according to directions on box.

Mix cream cheese, confectioners' sugar and Cool Whip until blended well.

Bake crust at 350 degrees F for 20 minutes. Let cool.

Layer mixtures on crust. First cream cheese mixture, then chocolate pudding. Top with Cool Whip, and sprinkle chopped pecans over Cool Whip.