CRUST:

3/4 c. pecans, chopped
3/4 c. butter, melted
1 1/2 c. flour

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 1/2 c. Cool Whip

TOPPING:

1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding
3 c. milk

Mix crust and spread in ungreased sheet pan. Bake at 375 degrees for 15 minutes until brown. Mix filling and spread on cooled crust. Mix topping and spread on filling. Use remaining Cool Whip for topping over pudding. Sprinkle with grated chocolate or pecans. Refrigerate 1 hour before serving.