1 1/2 c. flour
1 1/2 stick butter
1 1/2 c. chopped pecans
1 c. confectioners' sugar
1 (8 oz.) cream cheese
9 oz. Cool Whip
2 (3 1/2 oz.) pkg. instant chocolate pudding
2 c. milk

PASTRY: Mix flour, butter, and pecans. Press and spread in 2-quart or 8x13 inch casserole dish. Bake at 350 degrees for 20 minutes. Let cool.

FIRST LAYER: Mix sugar, cream cheese and half of the Cool Whip. Spread over first layer.

SECOND LAYER: Whip pudding and milk together. Spread over first layer.

THIRD LAYER: Cover with rest of Cool Whip and shave a chocolate bar (Baker's semi-sweet) and sprinkle over Cool Whip. Let chill. Slice into squares and serve.