CRUST:

1 1/2 c. flour
3/4 c. butter
1 c. ground pecans (grind in blender)

Mix and press into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 of 12 oz. Cool Whip

Mix and pour over crust. Two small instant chocolate pudding, 3 cups milk (this is less than package calls for). Mix per package directions.

Pour pudding over cream cheese layer. Let set in refrigerator and top with remaining Cool Whip. Sprinkle with ground pecans or chocolate shot.