Crust:
1 C flour
1/2 C butter, melted
1/2 C chopped pecans
Mix well and pat into a 9x13 pan. Bake at 350 for 15 minutes. Cool completely.
2nd Layer
12 oz cream cheese
1 1/2 C powdered sugar
2 1/2 C cool whip
Blend and spread over cooled crust.
3rd Layer
2 Lg chocolate instant pudding
4 C cold milk
Beat for 2 minutes. Spread over cream cheese layer. Chill.
When ready to serve, spread with whipped cream and shaved chocolate.
4th Layer
2 C heavy cream
1/2 C powdered sugar
1 t vanilla
Whip cream until almost set, add sugar and vanilla and finish whipping. Spread on chocolate layer and shave chocolate over top.
**I requested this for my birthday for as many birthdays as I can remember. FAVORITE.
**Disclaimer...cool whip is lame, but it does take out a step of whipping cream twice, so it just depends on my energy level.
**The original recipe was quite a bit thinner, so I beefed it up a little making each layer a bit thicker, except for the crust (which I may go double on next time).
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