Special thanks to: MC, Bolingbrook, IL Servings: 1 Directions: 1 cup flour 2 TBSP Sugar (chilled, cubed) 1/2 tsp salt 1/2 cup butter (chilled, cubed) 3/4 cup Surratt Farms pecans (chopped) 1 8 oz pkg cream cheese 1 8 oz pkg whipped topping 1/2 cup powdered sugar 1 pkg (5 oz) chocolate pudding & pie filling 3 cup milk Preheat oven to 350. Blend flour, sugar & salt in food processor. Pulse in butter 10 seconds. Add nuts & pulse 10 seconds. Press into 9 x 13 baking pan and bake 20 minutes. Remove from oven and cool. Blend 1 cup of whipped topping with softened cream cheese and sugar. Spread over cooled crust. Prepare pudding according to package directions using 3 cups milk. Cover and chill. When cooled, spread over cream cheese & top with remaining whipped topping. Garnish with chocolate shavings and 1/2 cup chopped pecans. Special Notes: