3/4 c. butter, melted
1 1/2 c. all-purpose flour
3/4 c. finely chopped pecans
8 oz. cream cheese, softened
1 c. powdered sugar
13 1/2 oz. Cool Whip, thawed
3 3/4-oz. pkg. vanilla instant pudding
4 1/2-oz. pkg. chocolate instant pudding
3 c. milk
Chopped pecans
Grated chocolate

Combine butter, flour and pecans, mixing well. Press into a 13 x 9 x 2 inch pan. Bake at 375 degrees for 15 minutes. Cool completely.

Combine cream cheese, sugar and 1 1/2 cups of Cool Whip, blending thoroughly. Spread over crust and chill.

Combine pudding mixes with milk, and beat 2 minutes at medium speed. Spread over cream cheese layer.

Spread remaining Cool Whip over pudding. Garnish with pecans and grated chocolate. Refrigerate.

Serves approximately 15.