1 1/4 c. Bisquick baking mix
1 tbsp. packed brown sugar
3 tbsp. firm butter
1/2 c. semi-sweet chocolate chips
1 c. powdered sugar
1 pkg. (8 oz.) cream cheese, softened
2 c. Cool Whip
1 c. chopped pecans
1 pkg. (3 3/4 oz.) instant chocolate pudding and pie filling
1 pkg. (3 3/4 oz.) instant vanilla pudding and pie filling

Heat oven to 375 degrees. Mix Bisquick, brown sugar and butter until crumbly. Stir in chocolate chips. Press in ungreased rectangular pan, 13 x 9 x 2 inch. Bake until light brown, about 10 minutes; cool.

Beat 1 cup powdered sugar and the cream cheese until smooth. Fold 1 cup of Cool Whip into cream cheese mixture; spread over baked layer. Mix chocolate pudding mix (dry) and 1 1/2 cups of the milk with a hand mixer until thick, about 2 minutes; carefully pour over cream cheese mixture. Mix vanilla pudding and the remaining 1 1/2 cups milk with a hand mixer until thick, about 2 minutes; carefully pour over chocolate layer. Top with remaining Cool Whip. Sprinkle with chopped pecans. Refrigerate overnight. Freezes well.