Crust:

1 cube butter
1 c. flour
3/4 c. pecans

Filling:

1 c. powdered sugar
2 c. Cool Whip
1/2 c. Philadelphia cream cheese, softened
3 c. milk
2 small pkg. instant chocolate pudding

Mix crust ingredients well and pat in the bottom of pie pan.

Bake at 350°F for 20 minutes and let cool. Mix together 1 c. Cool Whip, powdered sugar and cream cheese until smooth. Spread over cooled pie crust. In a blender, combine milk and instant pudding. Blend until thick and pour over filling. Spread balance of Cool Whip over pudding and garnish with pecans or shredded chocolate. Put in refrigerator to set.