1 c. flour
1 stick butter
1 c. pecans, chopped
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 lg. (16 oz.) Cool Whip
1 lg. pkg. instant vanilla pudding
1 lg. pkg. instant chocolate pudding
3 c. milk

Combine flour, butter and nuts. Press into bottom of ungreased 13x9 inch pan. Bake at 350 degrees for 15 or 20 minutes; cool.

Blend cream cheese, sugar and 1/2 carton Cool Whip. Spread over cooled crust.

Combine pudding and milk. Whip until well blended. Pour over cream cheese layer. Spread remainder of Cool Whip over pudding layer. Grate chocolate over top (if desired). Refrigerate.