1/2 c. butter
1 c. flour
1/2 c. chopped pecans
2 tbsp. powdered sugar
8 oz. soft cream cheese
1 c. powdered sugar
1 (12 oz.) Coo Whip
1 pkg. chocolate instant pudding
1 pkg. vanilla instant pudding

Melt butter; add 2 tablespoons powdered sugar and flour. Add nuts; blend. Pour mixture on bottom of greased 9x12 pan. Bake 20 minutes at 350 degrees; cool.

Mix cream cheese, 1 cup powdered sugar, 1 cup of the Cool Whip and spread over crust. Mix chocolate instant pudding according to directions and spread over cream cheese layer. Mix vanilla instant pudding and pour over chocolate pudding.

Cover with remaining Cool Whip and sprinkle with nuts or chocolate shavings. Keep refrigerated.