1 c. flour
1/2 c. butter or margarine
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (8 oz.) frozen whipped topping, thawed
1 (4 oz.) pkg. instant vanilla pudding mix
1 (4 oz.) pkg. instant chocolate pudding mix
3 c. milk
1 (1.45) milk chocolate bar, grated

Mix flour and butter together until they form small crumbs. Stir in pecans. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes.

Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.

Place contents of both packages of pudding mix into large bowl. Add milk and beat slowly with rotary beater for 2 minutes or until smooth. Spread on top of cream cheese mixture.

Let stand a few minutes, then carefully spread remaining whipped topping over top. Sprinkle with grated chocolate. Cover and refrigerate.