1 stick butter
1 1/4 c. flour
1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 lg. Cool Whip
2 pkg. instant chocolate pudding
3 c. milk

Mix butter, flour and pecans together until mealy. Pack in 9 x 13 inch baking pan and bake at 350 degrees for 20 minutes.

Mix cream cheese and powdered sugar until smooth. Fold in half of Cool Whip. Blend instant pudding and milk together until pudding is dissolved. Place a layer of cream cheese mixture on crust and then chocolate pudding. Then add other half of Cool Whip on top of pudding. Put chocolate curls and walnut pieces for decorations on top.