Leah's Chocolate Torte

• 1 12 cups flour
• 12 cup crushed pecans
• 14 cup pecan pieces
• 34 cup melted butter
• 8 ounces cream cheese, softened
• 2 cups Cool Whip
• 1 cup powdered sugar
• 2 (3 1/2 ounce) boxes instant chocolate pudding mix
• 3 cups cold milk

1. Bottom Layer (Crust): Combine flour, crushed pecans and melted butter.
2. Press into bottom of 9x13 inch pan.
3. Bake at 350 degrees for 10-12 minutes.
4. Allow to cool completely.
5. Middle Layer: Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
6. Gently stir in 1 cup of the whipped topping; spread over cooled crust.
7. Top Layer: Combine milk and instant pudding in large bowl.
8. Beat with wire whisk 2 minutes or until well blended.
9. Spoon over cream cheese layer.
10. Refrigerate until set.
11. Spread remaining Cool Whip on top and sprinkle with pecan pieces just before serving.
12. Refrigerate left overs.
13. May substitute chocolate pudding with lemon pudding.

flour, pecans, pecan, butter, cream cheese, powdered sugar, instant chocolate, cold milk

Taken from www.food.com/recipe/leahs-chocolate-torte-300851 (may not work)