| 1 | Prepare bottom crust by mixing together flour, margarine and pecans until crumblike. |
| 2 | Press mixture into greased 13x9" baking pan. |
| 3 | Bake at 350°F for 15 to 20 minutes until lightly golden. |
| 4 | Cool. |
| 5 | Beat cream cheese with sugar until smooth. |
| 6 | Fold in half of cool whip. |
| 7 | Spread mixture over cooled crust. |
| 8 | Combine vanilla and chocolate pudding mixes. |
| 9 | Beat in milk until smooth and thickened. |
| 10 | Spread over cream cheese layer. |
| 11 | Spread remaining cool whip over top. |
| 12 | Sprinkle with grated chocolate. |
| 13 | Cover and refrigerate overnight |
