1 c. plain flour
1/2 c. butter, softened
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (9 oz.) carton Cool Whip, thawed
1 (6 3/4 oz.) pkg. instant vanilla pudding
1 (6 3/4 oz.) pkg. instant chocolate pudding
3 c. cold milk
Grated chocolate candy bar (optional)

Prepare bottom crust by mixing flour, butter and pecans until crumblike. Press mixture into greased 9x13 inch baking pan. Bake at 350 degrees for 15-20 minutes until lightly golden. Cool.

Beat cream cheese with sugar until smooth. Fold in half of whipped topping. Spread mixture over cooled crust.

Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining whipped topping over top. Sprinkle with grated chocolate bar, if desired. Cover and refrigerate overnight. Makes 16 servings.