Pat flour, margarine and chopped pecans
Pat into 9 x 13 inch pan. Bake 350° for 15 minutes. Cool.
Pat over crust (you may want to use the back of a hot tablespoon so as not to lift crust when spreading) cream cheese, powdered sugar and Cool Whip.
Mix pudding, milk, and vanilla.
Wait until thickened, then pour over other layers.
(I like to add remaining Cool Whip into this pudding layer. You still get the same great taste without the fuss).
Top with remaining Cool Whip.
Refrigerate until served.