1/2 c. butter, melted
1 c. flour
1 c. chopped pecans (reserve some for top)
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1/4 tsp. maple flavoring
1 (8 oz.) carton frozen whipped topping, thawed
1 lg. pkg. instant chocolate pudding
1 lg. pkg. instant vanilla pudding
1/4 tsp. almond extract
3 c. cold milk
2 tbsp. grated unsweetened baking chocolate

Mix butter, flour and nuts. Press in oiled 9 x 13 inch pan. Bake at 350 degrees for 20 minutes or lightly browned. Cool. Mix cream cheese, sugar and maple flavoring until smooth. Fold in half the whipped topping and spread over cooled crust. Beat puddings, almond extract and milk until smooth and thick. Spread over cream cheese layer. Top with remaining whipped topping, grate chocolate and nuts.