1 cup flour
1/2 cup butter (soft)
1/2 cup chopped pecans
8 oz. cream cheese
1 cup icing sugar
1 large cool whip
2 pkgs (4 portion) instant chocolate pudding
3 cups milk
extra chopped pecans
Mix flour, butter and 1/2 cup chopped pecans; press firmly into a 9x13 pan. Bake at 350 for 15 min. Cool. Beat cream cheese & sugar together. Fold in 1/2 container of cool whip. Spread over crust. Beat chocolate pudding with milk until thick. Spread over cream cheese mixture. Top with remaining cool whip and sprinkle with chopped pecans. Chill several hours or overnight.
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