Categories: Cakes 
      Yield: 16 servings 
  
      1 c  Flour                               1 pk Cool whip (9 oz size);thawed 
    1/2 c  Margarine                           1 pk Instant vanilla pudding (lg) 
      1 c  Pecans; finely chopped              1 pk Instant chocolate pudding (l 
      1 pk (8 oz) cream cheese;softened        3 c  Milk; cold 
      1 c  Sugar                                    Grated Chocolate candy bar 
  
  Prepare bottom crust by mixing together flour, margarine and pecans until 
  crumblike. Press mixture into greased 13x9" baking pan. Bake at 350~F for 
  15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar 
  until smooth. Fold in half of Cool Whip. 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 Cool Whip over 
  top. Sprinkle with grated chocolate. Cover and refrigerate overnight.