LAYER 1:

1 stick butter
1 c. self rising flour
1 c. chopped pecans

Mix butter and flour well and add nuts, spread evenly on bottom of a 3 quart rectangular dish, bake at 300 degrees (preheated oven) 20 to 25 minutes. Watch closely, cool completely.

LAYER 2:

1 (5 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip

Blend cream cheese and spread until smooth. Carefully stir in Cool Whip, spread over layer.

LAYER 3:

2 pkg. instant chocolate pudding (lg. packs)
3 c. whole milk

Mix 2 minutes, let stand 2 minutes, spread over layer 2. Layer 3 - 1 (13 oz.) Cool Whip, measure 1 cup from container to beat in layer 2. Spread remaining of container over layer 3 sprinkle with pecans, chocolate bits and chill at least 5 hours. Keeps well in freezer for weeks, take out and cut in squares.

4 LAYER CHOCOLATE DESSERT (16-20):

First Layer: 1 cup flour, 1 stick butter and 1 cup chopped pecans. Mix well. Press in 15 inch pan. Cook 15 minutes at 350 degrees.

Second Layer: Mix 8 oz. package cream cheese, 1 cup 10x sugar and 1 cup Dream Whip.

Third Layer: 2 small packages instant chocolate pudding, mixed with 3 cups milk.

Fourth Layer: 1 cup Dream Whip. Refrigerate several hours.