1⁄2cup butter, soft (margarine works very well)
1cup pecans, coarsely chopped
8ounces cream cheese, soft
1cup icing sugar
2cups whipped cream
1(106 g) package chocolate instant pudding, 4 serving size
1(106 g) package instant vanilla pudding, 4 serving size
1 1⁄2cups whipped cream
1chocolate bar, grated
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.