1 1/2 c. flour
1 1/2 sticks butter
1/2 c. finely chopped pecans

2ND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
2 c. Cool Whip

3RD LAYER:

2 (3 oz.) pkgs. instant pudding (chocolate)
3 c. cold milk

4TH LAYER:

1 lg. carton Cool Whip (minus the 2 c. used for 2nd layer)

Mix flour and butter and press into bottom of 9 x 13 inch pan. Bake 20 minutes at 325 degrees. Cool completely.

Mix cream cheese, powdered sugar and 2 cups Cool Whip with mix and spread over cooled crust. Refrigerate.

Mix pudding mix with milk and pour over cream cheese layer. Cover top with remaining Cool Whip. Decorate with shaved chocolate or sprinkles, finely chopped pecans or toasted coconut. Refrigerate. Serves: 12 to 15.