1 c. flour
1/2 c. butter, softened
1 c. finely chopped pecans
1 (8 oz.) cream cheese, softened
1 c. sugar
1 (12 oz.) carton Cool Whip
1 (4 3/4 oz.) pkg. instant vanilla pudding
1 (4 3/4 oz.) pkg. instant chocolate pudding
3 c. cold milk
Grated chocolate bar (optional)

Prepare bottom crust by mixing flour, butter and pecans until crumble like. Press mixture into greased 13x9 inch baking pan. Bake at 350 degrees for 15-20 minutes, until lightly golden. Cool.

Beat cream cheese with sugar until smooth. Fold in 1/2 Cool Whip. Spread over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened, spread over cream cheese layer. Spread remaining Cool Whip over top.

Sprinkle with grated chocolate bar. Cover and refrigerate overnight.