1 c. flour
1 stick butter
1 lg. container Cool Whip
1 1/2 c. powdered sugar
1 1/2 c. chopped pecans
2 tsp. vanilla
Grated chocolate
1 lg. pkg. instant vanilla pudding
1 lg. pkg. instant chocolate pudding
1 (8 oz.) cream cheese

CRUST: Mix flour, 1 cup chopped pecans and butter. Press in bottom of an 8x13 inch pan. Bake at 325 degrees for 20 to 25 minutes. Cool crust completely.

Mix cream cheese, 1/2 cup Cool Whip and 1 cup powdered sugar. Spread evenly over crust. Mix puddings separately according to directions using a little less milk so pudding will set thicker. Add 2 teaspoons vanilla to vanilla pudding. Add 1/4 cup powdered sugar to each pudding.

Gently spread each bowl of pudding over cream cheese filling. Spread remaining Cool Whip over pudding. Sprinkle 1/2 cup pecans and grated chocolate on top. Refrigerate long enough for pudding to set.