1 Cup Pecans, Chopped	1/2 Tub Cool Whip (large Size)
1 Cup Flour	2 Cups Milk For Each Pudding
3 Tablespoons Sugar	1 Pkg Small Of Instant Chocolate
1/2 Cup Butter Or Margarine	-Pudding
8 Oz (250 Gr) Philadelphia Cream	1 Pkg Small Of Instant Vanilla
-Cheese	-Pudding
1 Cup Icing Sugar

Mix pecans, flour, sugar and butter together. Press into a 9" X 13"or 9" X 16" pan. Bake 350 F for 25 minutes. Allow to cool.

Beat together the cream cheese, icing sugar and Cool Whip. Spread the cream cheese mixture over the cooled crumb mixture.
Whip together 2 cups of milk into each pudding. Spread a chocolate layer, then a vanilla layer over cream cheese.
Ice with remainder 1/2 of Cool Whip left in tub . Shave chocolate over top for garnish, if desired.

Keep in refrigerator until serving. Make a day ahead to allow flavors to blend.