3/4 c. butter
2 c. flour
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. Cool Whip
3 c. milk
2 (4 1/2 oz.) pkgs. instant chocolate pudding mix
1 pt. whipping cream
1 (4 oz.) pkg. slivered almonds
1 c. confectioners' sugar

In small mixing bowl, using a pastry blender, cut butter into flour. Stir in pecans. Spread evenly on bottom of 9"x13" dish. Bake in preheated 300 degree oven for 20 to 25 minutes. Set aside to cool.

In small mixing bowl, beat together cream cheese and confectioners' sugar until light. Fold in whipped topping (Cool Whip). Spread over cooled crust. In small mixing bowl, mix milk with chocolate pudding mix. Beat until thick. Spread over cream cheese layer. Spread whipped cream over cheese layer and garnish with almonds. Chill until serving time.