• Preheat oven to 350℉. Gather the ingredients so you have everything close at hand on the counter or table.
• Using a nut chopper or knife, coarsely chop 2 cups chopped pecans. Set aside until ready to use.

Prepare the Shortbread Crust

• In a small bowl, mix together with a blending fork 1 cup all-purpose flour, 1 cup of the chopped pecans, and 1/2 cup butter (softened) until the dough holds together when pinched.
• Press into an oblong baking dish (you do not need to grease the pan) and bake in a preheated oven for 20 minutes. Remove from oven and allow to cool.

Make the Whipped Cream Cheese Fluff

• In a large mixing bowl, cream together 16 oz. cream cheese (softened) and 1 1/2 cups powdered sugar until smooth.
• With a rubber spatula, gently fold in 3 cups whipped topping (8 oz) until combined.

Prepare the Chocolate Pudding Mixture

• In another mixing bowl, whisk together 7.8 oz. instant chocolate pudding mix and 4 cups whole milk for two minutes until pudding begins to thicken.

Assemble the Dessert

• Begin assembling the dessert by spreading the cream cheese mixture over the cooled crust to the edges of the pan. Next, spread the chocolate pudding over the cream cheese mixture.
• Top with remaining whipped topping and sprinkle remaining 1 cup chopped pecans to cover.
• Cover and refrigerate for 4-6 hours or overnight before serving. Serves 15-20.