FIRST LAYER:

1 stick butter, melted
1 c. flour
1/2 c. chopped nuts (pecans)

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1/2 lg. carton Cool Whip

THIRD LAYER:

2 (3 oz.) pkg. chocolate pudding cooked with
3 c. milk

FOURTH LAYER:

1/2 lg. carton of Cool Whip

1. Mix first three ingredients and pat into a 9 x 13 inch pan. Bake for 15 minutes in a 350 degree oven. Let cool.

2. Mix the next 3 ingredients together and spread over the cooled crust. Refrigerate until set.

3. Cook pudding and milk until bubbly and let cool. Pour on top of the second layer.

4. Spread the other half of the Cool Whip over the top and sprinkle with chopped pecans and curled chocolate.