2 c. sifted flour
2 sticks butter (melted)
1 c. chopped pecans

Mix and press in 13 x 9 pan. Bake at 350 degrees for 35 minutes. Cool completely.

SECOND LAYER:

1 c. Cool Whip
1 c. sugar
1 (8 oz.) cream cheese

Blend with spoon and spread carefully over first layer.

THIRD LAYER:

2 sm. pkg. instant chocolate pudding
3 1/2 c. milk

Mix 2 minutes with electric mixer and spread over cream cheese layer.

FOURTH LAYER:

Spread remaining Cool Whip and garnish with grated chocolate. Refrigerate for several hours. Can be frozen.