1/2of an 8 oz container of Cool Whipthawed or use 1/2 a batch of homemade whipped cream
3rd Layer: 1 large box (5.9 oz instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch))
Remaining half container of Cool Whip or fresh whipped cream
Preheat oven to 350 degrees.
For the 1st Layer: Combine flour, pecans, and butter and press evenly into a 9X13 pan. Bake at 350 degrees for 15 minutes. Cool completely.
For the 2nd Layer: Mix cream cheese and powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the fridge while you make the next layer.
For the 3rd Layer: Make pudding according to package directions. Pour over cream cheese layer.
For the 4th Layer: Spread remaining half of Cool Whip or fresh whipped cream over the pudding layer. Garnish with chocolate shavings if desired. Store in fridge.