FIRST LAYER:

1 c. unsifted flour
1/2 c. (1 stick) butter, softened
1 c. finely chopped pecans

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' or granulated sugar
8-9 oz. pkg. (or larger) frozen non dairy whipped topping, divided

THIRD LAYER:

5 5/8 oz. pkg. vanilla instant pudding mix
6 1/8 oz. pkg. chocolate instant pudding mix
3 c. cold milk
1 milk chocolate candy bar

Mix together flour, butter and pecans until crumbly. Press into bottom of greased 9"x13" baking pan. Bake at 350°F for 15 to 20 minutes, until lightly golden. Cool.

Beat cream cheese and sugar until smooth and fluffy. Fold in half the whipped topping. Spread over cooled crust.

Whip together pudding mixes and milk; spread over cream cheese layer.

Top with remaining whipped topping and garnish with shaved chocolate candy. Cover and refrigerate overnight.

VARIATIONS:

Add 1/4 teaspoon maple flavoring to cream cheese layer and mix 1/4 teaspoon almond flavoring into the pudding layer.

Use two packages of a different instant pudding mix; try butter pecan, banana cream, lemon or pistachio.

Walnuts may be substituted for pecans in the crust.

NOTE: If helpful, butter fingers and use to press first and second layers into place.