1 c. flour
1 to 2 c. butter, softened
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 (9 oz.) carton frozen non-dairy whipped topping, thawed
1 (6 3/4 oz.) pkg. instant vanilla pudding mix
1 (6 3/4 oz.) pkg. instant chocolate pudding mix
3 c. cold milk
Grated chocolate candy bar (optional)

Prepare bottom crust by mixing together flour, butter and pecans until crumblike. Press mixture into greased 13 x 9 inch pan. Bake at 350 degrees for 15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar until smooth. Fold in half of whipped topping. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes.

Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining whipped topping over the top. Sprinkle with grated candy bar if desired. Cover and refrigerate overnight.

Makes 16 servings.