1 c. flour
1/2 c. butter
1/2 c. pecans, finely chopped
8 oz. cream cheese
1 c. powdered sugar
1 1/2 lg. Cool whip
2 pkg. instant chocolate pudding
3 c. cold milk

Mix together flour, butter and pecans. Press in bottom of 9 x 13 baking dish and bake at 350 degrees for 15 minutes. Allow to cool thoroughly. Beat cream cheese with the sugar. Fold in 1 carton Cool Whip. Pour onto cooled crust. Prepare pudding as directed. Pour over cheese mixture. Spread 1/2 carton Cool Whip over top. Sprinkle with chopped nuts or chocolate shavings if desired. Refrigerate for 24 hours.