1 cup finely chopped pecans (pecan pieces)
1 cup flour
1/2 cup melted butter
1 (8 oz.) pkg cream cheese
1 cup sugar
1 (16 oz.) container cool whip
3 cups milk
2 (3.9 oz.) pkgs instant chocolate pudding
Preheat oven to 400. Mix flour, pecan pieces and butter. Press into a 9 x 13" pan. Bake for 25 minutes. Allow to cool.
Mix/ beat together cream cheese & sugar until smooth. Fold in 1/2 of whip cream topping and spread on top of cooled crust.
In a large bowl combine milk & pudding mix, beat until thick. Pour over cream cheese layer. Top with remaining cool whip.