Crust:

1 c. flour
1/2 c. pecans, finely chopped
1/2 c. butter, softened

Mix and press into a 9 x 13 x 2-inch pan.

Bake at 350°F for about 15 minutes until lightly browned. Cool.

Filling:

1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) container Cool Whip
1 c. powdered sugar

Mix cream cheese, half of the Cool Whip and all the powdered sugar. Spread over cooled crust.

Topping:

2 (4 oz.) boxes instant chocolate pudding
3 c. milk
nuts, chopped

Beat until slightly thickened. Pour over cream cheese layer. Spread remaining Cool Whip on top. Garnish with nuts. Keep refrigerated.