CRUST:

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

PIE:

1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 (9 oz.) carton non-dairy whipped topping
1 (6 3/4 oz.) pkg. instant chocolate pudding mix
1 (6 3/4 oz.) pkg. instant vanilla pudding mix
3 c. cold milk
Grated chocolate bar (optional)

Crust: Mix ingredients. Press into pie pan. Cook until done; set aside to cool.

Pie: Beat cream cheese with sugar until smooth. Fold in half of the 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.