1 c. flour
1/2 c. butter
1 c. chopped pecans
1 lg. cream cheese
1 c. powdered sugar
1 lg. instant vanilla pudding mix
1 lg. instant chocolate pudding mix
1 lg. Cool Whip

Use a 13 x 9 x 2 inch (greased) pan. Mix flour and butter. Press into pan. (Crust) Bake at 350 degrees until lightly browned, cool. Beat cream cheese and powdered sugar until smooth. Add 1/2 Cool Whip. Beat. Pour over crust.

Mix puddings together, add 3 cups cold milk. Beat until thick. Pour over cheese layer. Put remaining Cool Whip on top. Sprinkle with pecans and shaved chocolate if desired. Refrigerate.