Easy Cream Chocolate Layered Pie


prepared pie crust
1 (8oz) pkg cream cheese, softened
1 c powdered sugar
1 c Cool Whip + remaining in tub
1 large pkg instant chocolate pudding
3 c cold milk
1/2 c chopped pecans


Bake pie crust in a 350 degree oven until browned. Cool completely.
Blend cream cheese and powdered sugar together until smooth. Add Cool Whip and beat until smooth and silky, about 2 minutes. Spread on bottom of cooled pie crust.
Mix chocolate pudding and cold milk until well blended, about 2 minutes. Pour over cream cheese layer; refrigerate until firm.
Spread remaining Cool Whip on top. Sprinkle with the pecans. Refrigerate until ready to serve.

*Note: you can make fresh whipped cream, just beat 2 cups heavy cream until stiff peaks form, and use as above.