Crust:
1 cup pecans, chopped
3 tbsp white sugar
1/2 cup butter
1 cup flour

Cream cheese layer:
1 8 oz package cream cheese
1 cup powdered sugar
1 cup whipped cream or cool whip

Vanilla pudding layer:
1 package of instant vanilla pudding (5.1 oz or 144 g)
3 cups milk

Chocolate Pudding layer:
1 package of instant chocolate pudding (5.1 oz or 144 g)
3 cups milk

Last layer:
2 cups whipped cream or cool whip
shaved chocolate

1 cup pecans, chopped 3 tbsp white sugar 1/2 cup butter 1 cup flour 1 8 oz package cream cheese 1 cup powdered sugar 1 cup whipped cream or cool whip 1 package of instant vanilla pudding (5.1 oz or 144 g) 3 cup s milk 1 package of instant chocolate pudding (5.1 oz or 144 g) 3 cup s milk 2 cup s whipped cream or cool whip

Preheat oven to 350 F degrees.

Spray a 9×13 inch baking dish with cooking spray.

In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.

Prepare the vanilla pudding as per the instructions on the package.

Prepare the chocolate pudding as per the instructions on the package.

In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.

Let the crust cool. Spread the cream cheese mixture over the crust evenly.

Spread the chocolate pudding over the creme cheese filling, then the vanilla pudding over the chocolate.

Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.