CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 sm. pkg. chocolate instant pudding
1 sm. pkg. vanilla instant pudding
2 tbsp. milk
3 1/2 c. cold milk
1 (8 oz.) Cool Whip

Make Crust: Combine crumbs, sugar and melted butter. Press firmly into bottom of 13"x9" pan.

FILLING: Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in 1/2 whipped topping. Spread over crust. Prepare pudding as directed on package using only 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight.

Spread remaining whipped topping over pudding. Garnish with mini chocolate chips, nuts or grated chocolate. Serves approximately 15.