1For the crust:
Mix the flour, 2 tablespoons powdered sugar, melted butter and nuts.
Pat into a 13x9 pan.
Bake until edges start to brown.
2For the cream cheese layer:
With a mixer, combine the powdered sugar and cream cheese.
Fold in 8 oz whipped topping.
Refrigerate until pudding layer is ready.
Spread on top of the cooled crust.
3For the pudding layer:
In a medium size saucepan add the sugar, cocoa, corn starch, salt, butter, egg yolks and milk. Before heating, stir until well mixed (corn starch won't desolve in hot liquids).
Cook on medium heat, whisking constantly, until pudding has thickened.
Stir in vanilla.
Place on top of cream cheese layer. Cool.
4For the top layer:
Top the pudding layer with 8 oz whipped topping.
Sprinkle with finely chopped pecans.
Cool 4 hours or over night before serving.