1 stick soft oleo
1 c flour
1 c chopped pecans
1 8 oz pkg cream cheese
1 c powdered sugar
1 9 oz container, whipped topping
1 4 oz box chocolate instant pudding
1 4 oz box vanilla instant pudding
2 c milk
1 chocolate bar grated

In medium sized mixing bowl combine the soft oleo, flour and chopped pecans. Mix well and press into bottom of 13x9x2 inch pan. Bake 20 minutes at 350 degrees. Let cool.

In medium sized mixing bowl combine cream cheese and powdered sugar until fluffy and then fold in one cup of whipped topping. Spread over baked crust.

Combine chocolate and vanilla instant puddings with cold milk in medium sized bowl. Mix together until thick and creamy and pour over cheese Mixture. Top with remaining whipped topping. Grate chocolate bar over top and chill until serving time.

Source: Louise Jones