BOTTOM LAYER:

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

MIDDLE LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 (8 oz.) container frozen whipped topping, thawed

TOP LAYER:

1 (4 serving size) pkg. instant vanilla pudding mix
1 (4 serving size) pkg. instant chocolate pudding mix
3 c. milk
1 (1.45 oz.) milk chocolate bar, grated

Mix flour and butter together until they form small crumbs. Use a pastry blender or food processor. Stir in pecans. Press into a 9"x13" baking dish. Bake in a 350 degree oven for 20 minutes.

To make middle layer, beat cream cheese and confectioners' sugar in a bowl until smooth. Fold in half of whipped topping. Spread over cooled crust.

For top layer, place contents of both packages of pudding mix into large bowl. Add milk and beat slowly with rotary beater about 2 minutes or until well mixed. Spread on top of middle layer.

Let stand a few minutes and then spoon remaining whipped topping over top and spread carefully.

Sprinkle grated chocolate over top. Cover and refrigerate until ready to serve. Makes 12 to 15 servings.