Ingredients
CRUST:1 cup all-purpose flour1 cup finely chopped pecans1/2 cup cold butterFILLING:1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed, divided1 package (3.4 ounces) instant vanilla pudding mix1 package (3.9 ounces) instant chocolate pudding mix3 cups cold whole milk1 chocolate bar, grated
Preparation
In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan.
Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust.
Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.
