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Ingredients One per line	FOR THE SALTED PECAN CRUST: 1-1/2 cup All-purpose Flour 1/2 cup Packed Brown Sugar 3/4 teaspoons Kosher Salt 1/3 cup Finely Chopped Pecans 9 Tablespoons Cold Unsalted Butter FOR THE CREAM CHEESE LAYER: 12 ounces, weight Cream Cheese, Softened 1-1/2 cup Powdered Sugar 12 ounces, weight Cool Whip, Divided (1 1/2 Cups For Cream Cheese Layer, Remaining For Cool Whip Layer) FOR THE CHOCOLATE PUDDING LAYER: 2 boxes (3.9 Oz. Size) Chocolate Fudge Instant Pudding & Pie Filling 4 cups Cold Whole Milk FOR THE COOL WHIP LAYER: Remaining Cool Whip From Cream Cheese Layer 2 ounces, weight Shaved Dark Chocolate From A Bar
Directions One per line	For the salted pecan crust: Preheat oven to 325° F. In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18â€“20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely. For the cream cheese layer: With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer. For the chocolate pudding layer: In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer. For the Cool Whip layer: Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving. This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.
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