1 stick butter
1/2 c. chopped pecans
1 c. flour
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 of a 10 oz. carton Cool Whip (not frozen)
1 lg. box instant chocolate pudding
1 sm. box instant vanilla pudding
3 c. cold milk
Chunk of sweet chocolate

Mix first 3 ingredients like pie crust and spread and pack down in 9x13 pan. Bake 15 minutes at 350 degrees. Mix cream cheese, powdered sugar and Cool Whip; spread over cooled crust.

Beat puddings and milk until smooth. Pour mix in pan. Put rest of Cool Whip on top of pudding. Shred sweet chocolate over top. Refrigerate for a couple of hours.