1/2 c. butter
1 c. flour
1 sm. pkg. vanilla instant pudding
1 sm. pkg. chocolate instant pudding
1 med. container Cool Whip
1 chocolate bar for garnish
1 c. chopped pecans
8 oz. pkg. cream cheese
1 c. powdered sugar

Combine flour, butter and pecans. Press into a 9 x 13 inch pan and bake 20 minutes at 350 degrees. Let cool.

Combine cream cheese and powdered sugar until creamy. Fold in 1 cup Cool Whip. Spread over cooled crust. Mix 2 cups milk with puddings and spread over cream cheese layer. Top with remaining Cool Whip.

Garnish with chocolate bar slivers. (Use a vegetable peeler and "peel" the chocolate bar over the dessert.) Chill and serve.