Mississippi Mud Pie

1 (16 oz) container frozen whipped topping, thawed
1/2 cup chopped pecans
Directions:
Crush the Oreo cookies into fine crumbs and mix with 1/2 cup melted butter and granulated sugar. Press into the bottom of a 9×13 inch baking dish and refrigerate to set.
In a saucepan, melt chocolate chips with heavy cream and 1/4 cup butter over low heat, stirring until smooth. Remove from heat and stir in vanilla extract. Allow to cool slightly, then pour over the prepared crust. Refrigerate until set.
Beat the cream cheese until smooth. Add cocoa powder and mix well. Fold in half of the whipped topping and spread over the chocolate layer. Top with the remaining whipped topping and sprinkle with chopped pecans. Refrigerate for at least 2 hours before serving.