1 c. flour
1 c. chopped pecans
1 stick butter
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1 lg. instant chocolate pudding
3/4 c. milk
2 heaping tbsp. non-dairy whipped topping
1 sm. instant vanilla pudding

Make crust by cutting together flour, pecans, and butter with pastry blender. Put into 9 x 13 inch pan. Bake at 450 degrees for 5 to 10 minutes. Cool. Combine cream cheese, powdered sugar, non-dairy whipped topping, vanilla pudding, chocolate pudding, and milk; beat until smooth. Spread over cool crust. Top with non-dairy whipped topping. Garnish with chocolate curls. Refrigerate. Will keep several days in refrigerator. Freezes well.