1 c. flour
1 stick butter
1 c. pecans, ground
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 lg. container Cool Whip
2 lg. pkgs. instant pudding
Milk (for pudding)

CRUST:

Melt butter; add flour and pecans. Press into 13 x 9 x 2-inch pan. Bake at 375 degrees for 15 minutes.

CHEESE LAYER:

Blend cream cheese and sugar. Add 1 cup of the Cool Whip and spread over cooled crust layer and then chill.

CHOCOLATE LAYER:

Blend pudding mix as directed. Pour over cheese layer.

TOPPING:

Spread the rest of the Cool Whip on top and chill!