FIRST LAYER:

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

Mix and put in bottom of 11 1/2 x 7 1/2 x 3 1/2 inch pan.

SECOND LAYER:

8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Beat together and spread on top of cool crust.

THIRD LAYER:

1 lg. pkg. vanilla instant pudding
1 pkg. chocolate
4 1/2 c. milk

Mix and spread on top of second layer, then spread medium size Cool Whip on top. Sprinkle lightly with nuts or grated chocolate on top of Cool Whip. Chill 4 hours or overnight.