Preheat oven to 325 degrees F (165 degrees C).
In a mixing bowl, combine
All-Purpose Flour (1 1/2 cups)
Butter (3/4 cup)
Pecans (1 cup)
Press the crust mixture into the bottom of a 9x13-inch dish or pan.
Bake for 25 minutes. Remove from oven and cool completely.
For the bottom layer over crust, add
Cream Cheese (1 pckg)
Powdered Confectioners Sugar (1 cup)
Whipped Topping (1 cup)
to a mixing bowl. This is easiest to mix with an electric mixer.
Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
For the second layer, combine
Instant Vanilla Pudding (1 pckg)
Instant Chocolate Pudding (1 pckg)
Whole Milk (3 cups)
. Prepare according to package directions.
Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
Top with remaining
Whipped Topping (to taste)
and sprinkle with
Chocolate (to taste)
, if desired. Let the dessert chill in the refrigerator for at least 2 hours before serving.