1 c. flour
1/2 c. butter, softened
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 (9 oz.) carton frozen non-dairy whipped topping, thawed
1 (6 3/4 oz.) pkg. instant vanilla pudding mix
1 (6 3/4 oz.) pkg. instant chocolate pudding mix
3 c. cold milk
Grated chocolate candy bar; optional

Prepare bottom crust by mixing together flour, butter, and pecans until crumb- like. Press mixture into greased 13 x 9 inch baking pan. Bake at 350 degrees for 5-20 minutes, until lightly golden. Cool.

Beat cream cheese with sugar until smooth. Fold half of whipped topping. Spread mixture over cool crust. Combine vanilla and chocolate pudding mix. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar desired. Cover and refrigerate overnight.