1 (1 ounce) package instant chocolate pudding mix
1 (1 ounce) square unsweetened chocolate, melting
1/2 cup milk
1 cup chopped pecans
1 (8 ounce) can frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
In a large bowl, mix pudding mix, chocolate, milk and pecans. Beat until smooth. Pour mixture into prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool, and refrigerate.
Cool whip topping in refrigerator. Spread whipped topping over top of pie. Chill cream cheese mixture and refrigerate. Pour filling over pie.
Beat cream cheese mixture until smooth. Beat egg and sugar until stiff. Stir in whipped topping until evenly spreadable. Cover tightly with waxed paper or plastic wrap. Chill and serve. Refrigerate leftover strawberry filling or cream cheese mixture.