Chocolate Dessert - cooking recipe

Ingredients

16 oz. Philadelphia cream cheese
1 large chocolate pudding (instant)
1 large Cool Whip
1 c. pecans
1 stick butter
1 1/2 c. flour

Preparation

Combine flour, butter and half of the pecans in the bottom of a buttered pan (9 x 12-inch) and bake until lightly browned.
When cool, cover with pudding (made with pie recipe).
Top with Cool Whip and sprinkle top with remaining pecans.
Keep in refrigerator until served.