1 c. flour
1 stick butter
1 c. chopped pecans, divided (optional)
8 oz. cream cheese, softened
1 lg. Cool Whip
2 sm. boxes chocolate instant pudding and pie filling
3 c. milk
1 c. powdered sugar

Mix flour, melted butter and 1/2 cup chopped pecans in 13x9x2-inch baking pan. Bake at 400 degrees for 10 minutes or until lightly browned. Let cool completely.

Mix cream cheese, 1 cup Cool Whip and powdered sugar until light and fluffy. Spread this over cooled crust. Mix pudding mix with the milk and spread over the cream cheese mixture. Use the rest of the Cool Whip to cover the chocolate layer. Sprinkle with the remaining 1/2 cup chopped pecans, if desired. Chill thoroughly before serving.