Fabulously easy and incredibly delicious!1 cup all-purpose flour
1 cup chopped pecan pieces, plus more for top of cake
1/2 cup (1 stick) butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners sugar
1 container (8 ounces) Cool Whip, thawed
4 cups milk
2 boxes (3.4 ounces each) instant vanilla pudding
2 boxes (3.4 ounces each) instant chocolate pudding
Large Hershey chocolate bar to make shavings for the top
Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a medium-size bowl, mix flour, pecans and butter. Using your hands, pat into the dish and bake at 350 degrees for 15 minutes. Cool completely.
In a bowl, beat cream cheese and confectioners sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. (I drop large dollops all over the top then spread gently to cover the pudding)
Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate shavings. Cut into squares.
