CRUST:

5 c. Rice Chex, crushed to 2 c.
1/3 c. brown sugar
6 tbsp. butter, melted

FILLING:

8 oz. cream cheese, soft
9 oz. thawed whipped topping (3 c.)
1/2 c. 4X sugar

TOPPING:

1 1/2 c. milk
4 1/2 oz. dry instant chocolate pudding
8 oz. sour cream
1/3 c. chopped pecans

Preheat oven to 300 degrees. Butter bottom of 9x13x2 inch pan. Combine cereal crumbs and brown sugar, add butter. Mix thoroughly. Press in bottom of pan. Bake 10 minutes. Cool thoroughly.

Using rubber spatula or spoon, beat together soft cream cheese, whipped topping and 4X sugar until blended. Texture changes: becomes dry. Spread evenly over crust. Chill.

In medium bowl, combine milk and pudding mix. Beat slowly with beater, about 1 minute. Beat in sour cream only until blended. Spread over cheese filling. Sprinkle with pecans. Chill about 2 hours or until set.