1 stick butter, melted
1 c. flour
1 c. pecans, chopped

Melt butter in 9 x 13 inch pan in oven; add flour and pecans. Mix and press flat. Bake 20 minutes at 350 degrees. Let cool completely.

FILLING:

1 (8 oz.) pkg. cream cheese, room temperature
1 1/4 c. Cool Whip
1 1/4 c. powdered sugar

Beat until smooth paste. Spread on cool crust.

NEXT LAYER:

2 sm. pkgs. instant chocolate pudding
3 c. milk

Whip until thick and pour on top of filling. Cover with rest of Cool Whip. Grate chocolate bar on top.