1 c. flour
1/2 c. butter, soft
1 c. chopped pecans
1 pkg. (8 oz.) softened cream cheese
1 c. sugar
1 carton (9 oz.) frozen non-dairy whipped topping, thawed
1 pkg. lg. instant chocolate pudding
1 pkg. lg. instant vanilla pudding
3 c. cold milk
1 grated chocolate candy bar (optional)

Prepare bottom crust by mixing together flour, butter and pecans until crumb-like. Press mixture into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 15-20 minutes. Cool.

Beat cream cheese with sugar until smooth. Fold in half of whipped topping. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thick, spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar, if desired. Cover and refrigerate overnight. Yum!