1 5.9 ounce box instant chocolate flavor pudding
3 cups milk
1 1/2 cup flour
1/2 cup (1 stick) unsalted butter, softened
1/2 cup finely chopped pecan
3 tablespoons granulated sugar
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 1/2 cups frozen, whipped topping
1. Heat oven to 350 degrees. Whisk together chocolate pudding mix and milk for 2 minutes or until thickened. Cover with plastic wrap; refrigerate.
2. Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and side of a 9" deep dish pie plate. Bake crust at 350 degrees for 18 minutes, until very lightly browned. Remove to a wire rack and cool completely.
3. Beat together cream cheese and confectioners' sugar on medium high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over pudding. Chill for at least 1 to 2 hours or until set.