I've made this dessert many times and we all love it! It's from my Jello Pages cookbook.
Striped Delight
1 cup all-purpose flour
1 cup finely chopped pecans
1/2 cup melted butter or margarine
1 8oz. pkg. cream cheese, softened
1/4 cup sugar
2 Tbs. milk
3 to 3 1/2 cups (8oz.) Cool Whip, thawed
2 1/4 cups cold milk
1 pkg. (6 serv. size) Jello chocolate instant pudding or any flavor
Combine flour, pecans and butter and mix until flour is moistened. Press evenly into the bottom of a 13x9 pan. Bake at 350 for 20 min., until lightly browned; cool.
Beat cream cheese with sugar and 2 Tbs. milk until smooth.
Fold in half of the whipped topping. Spread over cooled crust.
Pour the 2 1/2 cups milk into a bowl. Add pudding mix and beat with a wire whisk, rotary beater or electric mixer at lowest speed until blended. 1-2 min. Pour overcream cheese layer. Chill several hours or overnight.
Shortly before serving, spread remaining whipped topping over pudding layer.
Cut into squares. Garnish with chocolate curls, grated chocolate or chopped nuts if desired.
Makes 15 servings.