INGREDIENTS:

BASE:

1⁄2cup butter, soft (margarine works very well)

3teaspoons sugar

1cup flour

1cup pecans, coarsely chopped

FILLING:

8ounces cream cheese, soft

1cup icing sugar

2cups whipped cream

TOPPING:

1(106 g) package chocolate instant pudding, 4 serving size

1(106 g) package instant vanilla pudding, 4 serving size

2cups milk

1 1⁄2cups whipped cream

1chocolate bar, grated

DIRECTIONS:

Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.

Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.

Combine cream cheese, and icing sugar. Add 2 cups whipped cream.

Pour this mixture over the crust.

Combine both pudding mixes with the milk. Pour over cheese mixture.

Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.

Chill for at least 4 hours before serving.