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

Mix together until crumb like. Press into 9 x 12 inch pan. Bake at 350 degrees for 15 to 20 minutes. Cool.

MIDDLE LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 lg. container Cool Whip

Beat cream cheese and sugar until smooth. Fold in 1/2 of the Cool Whip. Spread mixture over the crust.

TOP LAYER:

1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. instant chocolate pudding
3 c. cold milk

Beat milk and pudding until smooth and thick. Put on top of middle layer. Then put rest of Cool Whip on top of that. Sprinkle top with grated chocolate.