1 c. flour
1 stick Parkay
1 c. pecans, chopped (not too finely)

Melt Parkay in 9 x 12 inch pan. Sift flour over. Press in pecans. Bake in 350 degree preheated oven for 20 minutes. Cool completely.

LAYER 2:
8 oz. softened cream cheese
1 c. confectioners' sugar
1/2 c. Cool Whip

Add sugar to cream cheese. Add Cool Whip. Spread on crust.

LAYER 3:
1 lg. vanilla instant pudding
1 sm. chocolate instant pudding
3 c. milk

Add milk to both puddings and mix well. Spread on layer 2.

TOP LAYER:

Top with remaining Cool Whip and sprinkle grated semi-sweet chocolate on Cool Whip. Refrigerate several hours until thoroughly cold. Cut in squares to serve.