Preheat oven to 375 degrees.
In medium bowl, combine flour, butter, 3 T sugar, and 3/4 c pecans.
Pat into 13 x 9 inch pan. Bake 15 minutes.
In large mixer bowl, blend cream cheese and powdered sugar until smooth.
Fold in 1 1/2 cups whipped topping.
Spread over crust.
In large bowl, combine pudding mix and milk.
Blend until thick.
Pour over cream cheese layer.
Swirl remaining 1 1/2 cups whipped topping into pudding layer.
Sprinkle with remaining pecans and grated chocolate.
Refrigerate 4 hours before serving.