1 c. flour
1/2 c. soft butter
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. sugar
1 (8 oz.) carton Cool Whip
2 (3 1/2 oz.) pkg. instant vanilla pudding mix
2 (3 1/2 oz.) pkg. instant chocolate pudding mix
6 c. milk
3/4 c. fresh strawberries, sliced (may use bananas)
1 chocolate candy bar

Mix flour, butter and pecans together until finely crumbled. Press into 9 x 13 inch pan. Bake at 350 degrees for 14-20 minutes. Let cool.

Beat cream cheese and sugar until smooth. Fold in half of the Cool Whip. Spread on top of crust. Mix the chocolate pudding with 3 cups milk. Spread on top of cream cheese. Mix the vanilla pudding with 3 cups milk. Fold in strawberries. Spread on top of chocolate pudding mix. Cover with remaining Cool Whip. Shave the chocolate candy with potato peeler over the Cool Whip.

Refrigerate for 2 hours before serving. 20 servings. Do not use frozen strawberries or sugar free pudding mix.