1 c. flour
1/2 c. butter
1 c. pecans

FILLING:

8 oz. cream cheese
1 c. sugar
12 oz. Cool Whip
1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. instant chocolate pudding
3 c. cold milk
Chocolate candy bar

Combine flour and butter with pastry blender. Add pecans. Press into a 9 x 13 x 2 inch baking pan. Bake at 350 degrees for 15-20 minutes. Combine cream cheese, sugar and half the Cool Whip. Beat with electric mixer. Spread on cooled crust.

Combine instant puddings with the milk. Beat until well blended. Spread over cream cheese layer. Top with rest of Cool Whip. Top with shaved chocolate candy bar. Refrigerate.