LAYER #1:

1 c. flour
1/4 c. powdered sugar
1 stick butter (room temp.)
1 c. chopped pecans

Put flour, sugar and butter in a mixing bowl. Blend at medium speed until pea-size parts form. Add pecans and mix again. In a 9x13 cake pan -- pat the mixture evenly in the bottom of the pan. Bake at 350 degrees for 15 to 20 minutes. Watch carefully the last 5 minutes, so it doesn't burn. Cool completely.

LAYER #2:

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

Put cream cheese and sugar in a mixing bowl. Blend at medium speed until well blended. Add Cool Whip and blend a little bit more. Spread on top of layer #1. Chill while you get the next layer ready.

LAYER #3:

2 pkgs. (4 oz. each) Jello Chocolate Fudge Instant Pudding (you can use any flavor you want)
3 c. whole milk

Put pudding and milk in a (chilled) mixing bowl and blend at low speed until well mixed and pudding begins to set up. Pour on top of layer #2. Chill for a few minutes, if you have time.

LAYER #4:3 to 4 c. Cool Whip (thawed):

Frost layer #3 with Cool Whip. Sprinkle the top with grated chocolate or chopped nuts. Chill several hours or overnight.