1 c. ground pecans
1 c. flour
3 tbsp. sugar
1/2 c. butter
8 oz. cream cheese
1 c. icing sugar
35 oz. carton Cool Whip
6 oz. pkg. instant vanilla pudding
6 oz. pkg. instant chocolate pudding
2 c. milk

Mix pecans, flour, sugar and butter. Crumble and pat into a greased 9 x 13 inch pan. Bake at 320 degrees for 25 minutes. Cool. Mix well the cream cheese, icing sugar and half the Cool Whip. Spread on cooked base. Beat vanilla pudding with 1 cup milk and spread over last layer. Let set.

When vanilla pudding is set, beat chocolate pudding with 1 cup milk and spread over vanilla pudding. Let set. Cover with remaining Cool Whip. Garnish with shaved chocolate. Can be made ahead and frozen.