The Next Best Thing

1/2 c Margarine

1 c Pecans; finely chopped

8 oz Cream cheese; softened

1 c Sugar

1 pk Cool whip; thawed

1 pk Instant vanilla pudding

; (6 3/4 oz size) 1 pk Instant chocolate pudding

; (6 3/4 oz size) 3 c Cold milk

13x9" baking pan. Bake at

350 for 15 to 20 minutes until

lightly golden. Cool. Beat cream cheese with sugar until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with grated chocolate. Cover and refrigerate overnight. --