1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cold milk
1 (4 serving) pkg. Jello chocolate instant pudding
3 1/2 c. Cool Whip topping
1 (4 oz.) pkg. Bakers (German sweet chocolate), chopped
1 c. chopped pecans
1 Oreo cookie crumb crust (make crust as shown on cookie crumb box)

Beat cream cheese until smooth. Add milk and mix at low speed. Mix in chocolate pudding. Fold in whipped topping, chocolate chunks and pecans. Spoon mixture into Oreo crust and freeze for 6 hours. Note: Remove from freezer and let stand for 30-40 minutes before serving.