1 c. all-purpose flour
1/2 c. butter
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted confectioners' sugar
1 (8 oz.) container frozen whipped topping, thawed
1 (4 serving) pkg. instant vanilla pudding mix
1 (4 serving) pkg. instant chocolate pudding mix
3 c. milk
1 milk chocolate bar, grated

In a mixing bowl, cut together the all-purpose flour and butter. Stir in the finely chopped pecans and press mixture into bottom of a 9x13x2 inch baking dish. Bake in a 350 degree oven for about 20 minutes. Cool the layer in dish on a wire rack.

For the center layer: In a mixing bowl, beat together the softened cream cheese and sifted confectioners sugar. Fold in half of the thawed whipped topping. Spread the mixture over the cooled crust of the dessert.

For the top layer: Place the pudding mixes in a large mixing bowl. Add the milk and beat slowly until mixture is well blended. Spread pudding mixture over the top of the cream cheese mixture and let stand a few minutes.

Spoon the remaining whipped topping over the top layer. Sprinkle with additional pecans, if you like. Cover and freeze the dessert for at least 3 hours before serving.