1 1/4 c. flour
1 stick butter (softened)
1/2 c. pecan meal
8 oz. cream cheese
1 c. confectioners' sugar
9 oz. Cool Whip
2 sm. pkgs. instant chocolate pudding
3 c. milk

Use 9x13 pan.

LAYER #1:

Mix flour, butter and pecan meal with fork until it forms a ball. Pat into the 9x13 pan and bake at 375 degrees for 20 minutes. Let cool.

LAYER #2:

Let cream cheese and Cool Whip come to room temperature (2 hours). Mix cream cheese and 1/2 container of Cool Whip and confectioners' sugar with hand mixer. Carefully spread over layer #1.

LAYER #3:

Blend (with hand mixer) pudding and 3 cups of cold milk until thick. Spread over Layer #2. Use remaining Cool Whip to spread on top and sprinkle with some of the remaining pecan meal. Refrigerate.