1 c. flour
1/2 c. butter
1 c. finely chopped pecans

MIDDLE LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 (8 oz.) frozen whipped topping, thawed

TOP LAYER:

1 (4 serving size) pkg. instant vanilla pudding mix
1 (4 serving size) pkg. instant chocolate pudding mix
3 c. milk
1 milk chocolate bar, grated

Mix flour and butter together until they form small crumbs. Stir in pecans. Press into 9x13 baking dish. Bake at 350 degrees for 20 minutes. Cool.

Middle Layer: Beat cream cheese and sugar until smooth. Fold in 1/2 of whipped topping. Spread over cooled crust.

Top Layer: Place contents of both pudding packages into large mixing bowl. Add milk and beat slowly (abut 2 minutes) or until well mixed. Spread on top of cheese mixture. Let stand until pudding thickens and then spoon remaining whipped topping over top and spread carefully. Sprinkle grated chocolate over top. Cover and refrigerate until ready to serve. Makes 12-15 servings.