Chocolate Layer Cake

1 c. all-purpose flour
1 stick melted margarine
1 c. chopped pecans
1 c. powdered sugar
1 1/2 c. Cool Whip
1 (8 oz.) cream cheese
2 pkg. chocolate instant pudding
2 3/4 c. milk

Preheat oven to 350°. Mix flour, butter and pecans thoroughly
in bowl and spread in a 9 x 13-inch baking dish. Pat down evenly
in pan and cook for 15 minutes. Let cool. Mix powdered sugar
and cream cheese with a mixer, then fold in Cool Whip. Spread
evenly over crust. Next mix pudding and milk with mixer. Spread
evenly over cream cheese mixture. Use the rest of the Cool Whip
from a large container spreading evenly. Refrigerate until ready
to eat. Before serving, shred a chocolate bar and sprinkle
on top or chopped pecans.