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

Prepare bottom crust by mixing together flour, butter and pecans until crumbly. Press into greased 9 x 13 inch glass pan. Bake at 350 degrees for 20 minutes or until lightly golden. Cool. Beat cream cheese with sugar until smooth; fold in half of Cool Whip. Spread over cooled crust. Combine vanilla and chocolate pudding mix. 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. Serves 12 to 16 people.