For the crust:
1 cup pecans, chopped
1 cup flour
½ cup unsalted butter, melted
3 tablespoons sugar
For the cheesecake layer:
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
For the vanilla pudding layer:
2 cups milk
1 packet instant vanilla pudding
For the chocolate pudding layer:
1 packet instant chocolate pudding
2 cups milk
2 cups Cool Whip
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish. Set aside.
In a medium bowl, combine the pecans, sugar, melted butter and flour until well mixed. Press evenly into prepared baking dish. Bake for 20 minutes and set on a wire rack to cool completely.
While crust is baking, prepare the cheesecake layer. In a medium bowl, beat together the cream cheese, powdered sugar and Cool Whip until fluffy.
In two separate bowls, make the vanilla and chocolate puddings. In each bowl, mix the pudding mix with 2 cups of milk. Using less than the package calls for results in a firmer pudding for this recipe.
When crust has fully cooled, spread the cheesecake mixture evenly over it. Next, spread the vanilla pudding over it, and then the chocolate pudding. To finish, spread the 2 cups of Cool Whip over the top and garnish with chocolate shavings.
Set in the refrigerator to chill for 2 hours. Serve, and enjoy!