1 c. unsifted flour
1/2 c. butter, softened
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 (8 or 9 oz.) tub Cool Whip
1 (5 3/8 oz.) pkg. instant vanilla pudding
1 (6 1/8 oz.) pkg. instant chocolate pudding
3 c. cold milk
1 milk chocolate bar, crumbled (freeze and use potato peeler)

Mix together flour, butter, and pecans. Press into greased 9 x 13 inch pan. Bake at 350 degrees for 15 to 20 minutes. Cool. Beat cream cheese and sugar until fluffy; fold in 1/2 of the Cool Whip. Spread over baked crust. Whip together puddings, milk, and other 1/2 of the Cool Whip; spread over cream cheese. Sprinkle chocolate bar over the top and refrigerate for 1 hour before serving.