I am not sure where this recipe came from but everyone loves it and so I am including it.
1. Crust: (Best made the day before)
1 c. flour
¼ c. sugar
1 stick real butter, soft
1 c. chopped pecans
Press into bottom of 12x9x2 pan. Bake for 15 minutes at 350°.
2. Mix:
8 oz pkg cream cheese
1 c. powdered sugar
1 c. cool whip
Spread over cooled crust.
3. Mix:
4 ½ oz pkg chocolate instant pudding
3 c. milk
1 T. vanilla
Beat until thick and spread over cream cheese mixture. Spread remaining cool whip on top of chocolate mixture. Sprinkle grated chocolate on top and refrigerate until firm.