| 1 | Melt butter; stir in flour and 1 c of the nuts. |
| 2 | Continue stirring until a thick paste is formed, with no flour lumps. |
| 3 | Press into bottom of a 13x10 baking pan and bake 15 min at 375°F. |
| 4 | Cool. |
| 5 | Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. |
| 6 | Beat with electric mixer at med speed for 2-3 min. spoon into cooled crust, then smooth with spatula. |
| 7 | Combine pudding and milk in the mixing bowl used for the first filling. |
| 8 | Beat well, then pour over the cream cheese layer. |
| 9 | As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional ? layer above the chocolate. |
| 10 | Sprinkle with remaining pecans and chill for at least 3 hours |
