Crust1 cup pecans, chopped3 tbsp white sugar½ cup butter1 cup flourCream cheese layer1 8 oz package cream cheese1 cup powdered sugar (use ½ cup for less sweetness)1 cup whipped cream or cool whipVanilla pudding1 package of instant vanilla pudding (5.1 oz or 144 g)3 cups milk (use 2 cups if you want a firmer pudding)Chocolate Pudding1 package of instant chocolate pudding (5.1 oz or 144 g)3 cups milk (use 2 cups if you want a firmer pudding)Last layer2 cups whipped cream or cool whipshaved chocolate
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 cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.