Chocolate Layer Dessert

Crust:

1 C chopped pecans
1 C flour
1/2 C butter

Combine and press into 9x13 pan bake at 300 degrees 20-25 min and cool

1 (8 oz) tub non-dairy whipped topping (thawed)
2 (8 oz) packages cream cheese at room temp
2 C powdered sugar
2 (6 oz) pkg instant chocolate pudding
4 C milk
2 tsp vanilla
1 chocolate bar, grated

blend together thawed whipped topping, cream cheese, and powdered sugar.
Spread over cooled crust refridgerate 2 hours

Combine pudding, milk, vanilla, with an electric mixer until mixture begins to thicken
spread over cream cheese layer
Refrigerate overnight

Garnish with shaved chocolate.

To serve, cut into squares and garnish--if desired with berries or a mint leaf. serves 10-12