Oven: 400
1 c flour
1 c toffee pieces
1/2 c pecans, toasted, finely chopped
1/2 c butter, melted
1/4 c sugar
2 c cold milk
2 (3 1/2 oz) pkgs instant chocolate pudding mix
1 8 oz container Cool Whip Topping, thawed
Mix flour, 1/2 c toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13x9” pan. Bake 10 minutes or until lightly browned. Cool. Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 c pudding into bottom of crust. Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits. Refrigerate 3 hours or overnight. Note: If you can’t find toffee bits, chop 4 chocolate covered toffee bars in a food processor.