----CRUST----
1 cup flour
1/2 cup chopped nuts
1 each stick butter
----FILLING----
1 cup sugar
16 oz tub cool whip topping
8 oz cream cheese
1 pkg 6 3/4 oz. jello instant choc
CRUST: Mix above and press into the pie pan.Bake at 350°F for 20 minutes. FILLING: Prepare chocolate pudding as directed on package. With a mixer, combine sugar and cream cheese. Fold in 1/2 of Cool Whip. Pour mixture onto crust. Add chocolate pudding. Top with remaining Cool Whip topping. Sprinkle with broken pecans. Refrigerate before serving.
Yield: 8 servings