3/4 c. pecans, chopped
3/4 c. butter, melted
1 1/2 c. flour

Mix crust and spread in ungreased sheet pan. Bake at 375 degrees for 15 minutes until brown.

FILLING:

1 (8 oz.) cream cheese
1 c. confectioners' sugar
1 1/2 c. Cool Whip

Mix filling and spread on cooled crust.

TOPPING:

1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding
3 c. milk

Mix topping and spread on filling. Use remaining Cool Whip for topping over pudding. Sprinkle with grated chocolate or pecans. Refrigerate 1 hour before serving.