3 teaspoons sugar
1 cup flour
1 cup pecans, coarsely chopped
Filling:
8 ounces cream cheese, soft
1 cup icing sugar
2 cups whipped cream
Topping:
1 package chocolate instant pudding, 4 serving size
1 package instant vanilla pudding, 4 serving size
2 cups milk
1 1/2 cups whipped cream
1 chocolate bar, grated
Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans. Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool. Combine cream cheese, and icing sugar. Add 2 cups whipped cream. Pour this mixture over the crust. Combine both pudding mixes with the milk. Pour over cheese mixture. Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate. Chill for at least 4 hours before serving.