1 c. plain flour
1/2 c. chopped pecans
1 stick butter, melted
1 (8 oz.) pkg. Cool Whip
1 (8 oz.) cream cheese, softened
2 lg. chocolate instant pudding
3 3/4 c. milk
1 c. powdered sugar

Stir flour, nuts and butter together (will be very sticky). Pat into 13x9-inch glass dish. Bake at 350 degrees for 15 minutes or until lightly browned (don't overcook). Blend with mixer 1 cup of Cool Whip, powdered sugar and cream cheese until smooth. Spread on top of cooled crust layer.

Mix chocolate pudding and milk together with mixer until smooth and thick. Spread on top of cream cheese mixture. Spread remaining Cool Whip on top of pudding. Garnish as desired - i.el chocolate shavings, nuts, maraschino cherries, etc. Keep refrigerated and covered well.