Back in the 1970s, Sylvia brought this dessert to all family gatherings. The family favorite for years.
Preheat oven to 350°.
In a medium size bowl mix the flour, butter and pecans until crumbly.
Lightly butter the bottom of a 9x13 baking pan.
Spread flour mixture on the bottom of the pan.
Using the bottom of a measuring cup or a glass, firmly press mixture on bottom of pan and then bake until light brown, about 15 minutes.
Cool.
Mix together cream cheese, 1 cup Cool Whip and 1 cup powdered sugar together until smooth.
Spread over cooled crust.
Combine both packages of pudding in a medium bowl.
Add 3 cups milk and beat pudding until thickened.
Spread over the cream cheese layer.
Spread the remaining 2 cups of Cool Whip over the top and sprinkle with the chocolate.
Refrigerate for at least 1 hour before serving.
Chef's notes: Original recipe credited to Sylvia Hoover Dessauer.