1 1/2 sticks butter
1 c. flour
1 c. pecans, chopped
8 oz. Philadelphia cream cheese
1 c. powdered sugar
1 (12 oz.) Cool Whip
1 (4 oz.) chocolate instant pudding
1 (4 oz.) vanilla instant pudding
2 c. milk
1 chocolate bars, grated

Combine butter, flour, and pecans. Mix well and press into 9 x 13 pan. Bake at 350 degrees for 20 minutes; cool.

Combine cream cheese and powdered sugar until fluffy. Fold in one cup of Cool Whip. Spread over baked crust.

Combine chocolate and vanilla puddings with cold milk. Mix thoroughly until thick and creamy. Pour over the cheese mixture. Top with remaining Cool Whip. Sprinkle grated chocolate bar over Cool Whip. Chill until serving time.