1 c. unsifted flour
1/2 c. softened butter
1/2 c. finely chopped pecans
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. sugar
12 oz. container Cool Whip
1 pkg. instant chocolate pudding (about 6 3/4 oz.)
1 pkg. instant vanilla pudding (about 5 5/8 oz.)

Bottom Layer: 1 cup unsifted flour, 1/2 cup softened butter and 1/2 cup finely chopped pecans. Mix all together until finely crumbled. Press into 9 x 13 inch baking dish. Bake 15-20 minutes at 350 degrees. Cool.

Middle Layer: 1 cup (8 ounce) package Philadelphia cream cheese, 1 cup sugar and 1/2 (12 ounce) container Cool Whip (save remaining Cool Whip for topping). Beat cheese and sugar until smooth. Fold in Cool Whip. Spread over cooled crust.

Top Layer: 1 package instant chocolate pudding (about 6 3/4 ounce), 1 package instant vanilla pudding (about 5 5/8 ounces) and 3 cups cold milk. Mix all together. Beat until smooth and thick. Spread over middle layer. Top with remaining Cool Whip. Sprinkle with pecans or grated chocolate. Refrigerate until served.