BOTTOM LAYER:

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

MIDDLE LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (8 oz.) container Cool Whip, thawed

TOP LAYER:

1 (4 serving size) pkg. instant vanilla pudding
1 (4 serving size) pkg. instant chocolate pudding
3 c. milk
1/4 oz. chocolate bar

1ST LAYER: Mix the flour and butter together until they form small crumbs. Stir in pecans. Press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes.

2ND LAYER: Beat cream cheese and sugar until smooth. fold in 1/2 of the Cool Whip. Spread on cooled crust.

3RD LAYER: Put both packages of pudding in a large bowl. Add milk and beat slowly, about 2 minutes, until well mixed. Spread on top of cream cheese mixture. Let stand a few minutes until it starts to set. Spoon remaining Cool Whip over the top and spread carefully. Grate the 1.4 ounce chocolate bar and sprinkle over the top. Cover and refrigerate. Yield 12 to 15 servings.