1/4 lb. (1/2 c.) butter
1 1/2 c. flour
2 tsp. ice water
1/2 c. chopped pecans
8 oz. cream cheese
1 tsp. vanilla
1 c. Cool Whip
1 c. confections' sugar
2 pkgs. instant chocolate pudding
3 c. cold milk
1 tsp. vanilla
1-2 c. Cool Whip
Grated chocolate

Make crust of butter, flour, ice water and chopped pecans. Pat into 9x13 inch pan. Bake at 350 degrees for 25 minutes. Cool.

Cream cheese and add vanilla, 1 cup Cool Whip and confections' sugar. Spread on crust. Beat pudding, milk and vanilla; let set until mixture thickens a little. Pour over cheese mixture. Top with remaining Cool Whip. Sprinkle with grated chocolate. Refrigerate a few hours before serving. Serves 12.