Ingredients
Bottom layer:
1 cup unsifted all-purpose flour
½ cup butter or margarine
1 cup finely chopped pecans
Middle layer:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 carton (9 ounces) frozen non-dairy whipped topping, thawed and divided
Top layer:
1 package (6 ¾ ounces) instant vanilla pudding mix
1 package (6 ¾ ounces) instant chocolate pudding mix
3 cups cold milk
Chocolate candy bar, if desired
Directions
Make bottom layer by mixing ingredients until crumblike. Press mixture into bottom of greased 13-by-9-inch pan. Bake in 350-degree oven for 15-20 minutes until lightly golden. Cool.
Make middle layer by beating cream cheese and sugar until smooth. Fold in half of whipping topping. Spread over cooled crust. Make top layer by beating milk into pudding mixes until smooth and thickened. Spread over middle layer. Spread remaining whipped topping over top and sprinkle with grated chocolate bar. Make 16 servings.