BOTTOM LAYER:

1 c. self rising flour
1 stick softened butter
1 tbsp. sugar
1/2 c. finely chopped pecans

MIDDLE LAYER:

1 (8 oz.) pkg. cream cheese, room temp.
1 c. powdered sugar
1 (9 oz.) pkg. Cool Whip, thawed

TOP LAYER:

1 pkg. lg. chocolate instant Jello pudding
3 c. cold milk

Make bottom layer by mixing together all ingredients until crumbly. Spray 9"x13" pan with Pam (sides also). Press mixture into pan. Bake at 350 degrees for 15 to 20 minutes until lightly golden brown. Let cool.

Make middle layer by beating cream cheese and sugar until smooth. Fold in 1/2 of Cool Whip. Spread mixture over crust. Make top layer by beating milk into pudding mix until smooth and thick. Spread over middle layer. Spread remaining Cool Whip on top. Sprinkle nuts on top. Grate chocolate bar on top (optional). Refrigerate overnight before serving.