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Layered Chocolate Pudding Dessert

Bottom Layer:
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 cup finely chopped pecans

 

Middle Layer:
1 (8-ounce) package cream cheese, softened
1 cup granulated sugar
1 (9-ounce) container whipped topping, thawed - divided use

 

Top Layer:
1 (6 3/4-ounce) package instant vanilla pudding mix
3 cups cold milk
1 (6 3/4-ounce) package instant chocolate pudding mix
1 small milk, dark or semisweet chocolate bar, grated (optional)

1. Make bottom layer by mixing together the graham cracker crumbs, butter and pecans until well mixed. Press mixture into greased 13 x 9 x 2-inch pan. Bake in 350*F (175*C) oven for 15 to 20 minutes until lightly browned. Cool completely.
2. Make middle layer by beating cream cheese with the sugar until smooth. Fold in 1/2 the whipped topping. Spread mixture over the cooled crust.
3. Make the top layer by beating the milk with the pudding mixes until smooth and thickened. Spread the remaining whipped topping over the top. Sprinkle grated chocolate over top, if desired. Cover and refrigerate overnight.

Makes 16 servings.

Cooking Tip: If chocolate is your weakness, omit the vanilla pudding and use 2 packages of chocolate pudding.