Bake the night before.

1 c. flour
1/2 c. butter (softened, not butter)
1 c. pecans or chopped walnuts
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (9 oz.) Cool Whip topping
1 (6 oz.) instant chocolate pudding
1 (6 oz.) instant vanilla pudding
3 c. cold milk
1 grated chocolate bar (optional)

Crust: Mix flour, butter and nuts together. Press into 13 x 9 inch pan. Bake at 350 degrees for 15 to 20 minutes. Cool.

Beat cream cheese and sugar together. Fold in half the Cool Whip and spread over cooled crust. Mix chocolate and vanilla pudding with the milk and spread over cream cheese layer. Spread remaining Cool Whip on top. Sprinkle grated chocolate bar on top. Cover. Refrigerate overnight.