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Crunchy Chocolate Pudding Squares

2 cups self-raising flour
1 ½ cups finely chopped pecans
2/3 cup packed brown sugar
1 cup melted butter or margarine
1 pkg. (8 oz) cream cheese, softened
1 cup powdered sugar
1 carton frozen whipped topping, thawed
3 cups cold milk
1 pkg. Instant chocolate pudding mix
 

In medium size bowl, combine the flour, pecans, and brown sugar. Stir in butter. Press into un-greased 13 x 9 baking pan. Bake at 375 degrees for 15-20 minutes or until lightly browned. Cool on wire rack. In another mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in one cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon the pudding mixture over cream cheese layer. Refrigerator for 15 minutes or until set. Spread with remaining whipped topping. Garnish with heart sprinkles, if desired.