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

2ND LAYER:

1 (8 oz.) cream cheese
1 c. sugar
1 (9 oz.) Cool Whip

TOP LAYER:

1 lg. vanilla instant pudding
1 lg. chocolate instant pudding
3 c. cold milk

Mix 1st layer - put in 9 x 13 inch pan and bake at 350 degrees for 15-20 minutes. Cool.

2nd layer - Beat cream cheese with sugar until smooth and fluffy. Fold in 1/2 container Cool Whip (thawed). Spread over cooled crust.

Top layer - Beat both puddings with milk until smooth and thick. Spread over 2nd layer. Add rest of Cool Whip on top. Grate 1 chocolate bar on top. Cover and refrigerate overnight.