Layer 1: Crust

Spray a 13x9 pan lightly with non-stick spray. Preheat oven to 375 degrees.

Combine melted butter, flour, 1/4 c. powdered sugar and pecans. Press into bottom of pan. Bake 15 min. or until lightly browned. Cool.

Layer 2:

Beat cream cheese and 1 c. powdered sugar together until thoroughly combined. Add 1 c. Cool Whip. Spread over cooled crust, and refrigerate.

Layer 3:

Combine instant pudding mixes and milk - mix together until it begins to thicken, 2-3 minutes. Spread over cream cheese layer and refrigerate.

Layer 4:

Spread remaining Cool Whip over pudding layer. If desired, garnish with semi-sweet chocolate shavings or chopped pecans.

Cover and chill at least one hour or overnight.

Note: I''ve had this recipe made with butterscotch pudding instead of chocolate and it''s very good. The original recipe was given to me by my mother-in-law, LaVelle (Henrichsen) Hahn.