1 c. flour
1/2 c. butter
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1 lg. pkg. instant chocolate pudding
3 c. cold milk
1/2 c. chopped pecans

Mix first 3 ingredients as for pie crust. Press in bottom of 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool. Blend cream cheese and powdered sugar. Add whipped cream and mix well. Spread on cooled crust.

Mix chocolate pudding and cold milk until well blended. Pour over cream cheese layer, refrigerate until firm. Spread remaining frozen whipped topping over pudding layer. Sprinkle with 1/2 cup chopped pecans. Refrigerate until ready to serve.