Four Layer Chocolate Delight

Preheat oven to 350 degrees.

First Layer:

Melt butter, remove from heat. Mix in flour and stir until well blended. Add finely chopped pecans, if desired. Pat flour mixture in the bottom of a 9 x 13 inch baking dish. Bake until edges begin to turn a light tan. Remove from oven and let cool.

Second Layer:

In a large mixing bowl place cream cheese, powdered sugar and half of the carton of Cool Whip. Beat at medium speed until ingredients are completely mix. Spread over cooled crust.

Third Layer:

Beat instant puddings and milk together. Pour over cream cheese layer.

Fourth Layer:

Spread remaining Cool Whip over pudding layer.

Grate candy bar (we normally use either Heath Bar or a Hershey Bar) and sprinkle over Cool Whip for a garnish.

Refrigerate.