1 stick soft butter
1 c. flour
1 c. chopped pecan nuts
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 med. size whipped topping
1 (4 oz.) pkg. chocolate instant pudding
1 (4 oz.) pkg. vanilla instant pudding
2 c. cold milk
1 chocolate bar, grated

In medium size mixing bowl, combine butter, flour and chopped pecans. Mix well and press into bottom of 13 x 9 inch pan. Bake 20 minutes at 350°F. Let cool.

In medium size bowl combine cream cheese and confectioners' sugar until fluffy and then fold in 1 cup of whipped topping. Spread over baked crust.

Combine chocolate and vanilla instant puddings with cold milk in medium size bowl. Mix together until thick and creamy and pour over cream cheese mixture. Top with remaining whipped topping, grate chocolate bar over the top and chill until serving time.