1 1⁄2 cups flour
3⁄4 cup butter
3⁄4 cup chopped pecans
2 (8 ounce) packages cream cheese
2 cups powdered sugar
1 teaspoon vanilla
3 cups Cool Whip, divided
3 (4 ounce) packages instant chocolate pudding mix
5 cups cold milk
Cut the butter into the flour to form crumbs, then add the pecans
Press mixture into a greased 9×13 pan.
Bake at 375 degress for 15 minutes and set aside to cool.
On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy.
Change speed on mixer to low, and mix in 2 cups of the Cool Whip.
Spread cream cheese mixture over cooled crust.
Mix the pudding mix with the milk for 2 minutes.
Pour over cream cheese layer.
Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal.
Garnish with additional chopped pecans and/or chocolate shavings, if desired.
Refrigerate at least 2 hours or overnight before serving.