Chocolate Quad Dessert - cooking recipe

Ingredients

1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 cup pecans, chopped
8 ounces reduced-fat cream cheese, softened
1/2 cup powdered sugar (aka confectioner's sugar)
1 (12 ounce) container Cool Whip Lite, thawed (divided)
3 (3 1/2 ounce) packages instant chocolate pudding mix (fat free preferred)
3 cups 1% low-fat milk

Preparation

Cut butter into flour with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans. Press mixture onto bottom of a 9 x 13\" pan. Bake at 350\u00b0F for 15 minutes or until lightly browned. Cool.
Beat cream cheese, powdered sugar, and 1 cup of the Cool Whip at medium speed with an electric mixer until smooth. Spread mixture over cooled crust.
Whisk together instant pudding mix and milk 2 minutes, or until smooth. Spread over cream cheese mixture. Chill 10 minutes. Spread remaining whipped topping over pudding mixture. Cover and chill at least 1 hour.
Cut into squares.