Pudding Layer Squares

Crust 
1 cup pecans, chopped (or graham crackers)
3 tbsp white sugar 
1/2 cup butter room temperature 
1 cup flour

Cream Cheese Layer
1 8 oz package cream cheese, room temperature
1 cup powdered sugar (use 1/2 cup for less sweetness)
1 cup whipped cream or cool whip

Vanilla pudding
1 package of instant vanilla pudding (large box 5.1 oz)
2 cups milk

Chocolate Pudding
1 package of instant chocolate pudding (large box 5.1 oz)
2 cups milk

Top layer
2 cups whipped cream or cool whip
shaved chocolate for garnish

Instructions:
Preheat oven to 350 F degrees.
Lightly coat a 9x13 inch baking dish with cooking spray.

CRUST:
Chop pecans into a rather fine chop, dump into a medium bowl and add room temperature butter, white sugar and flour. Mix well and press into the bottom of a prepared pan.
Bake it for about 20 minutes.

PUDDING LAYERS:
Prepare the vanilla pudding with 2 cups milk and set aside.
Prepare the chocolate pudding with 2 cups milk and set aside.

CREAM CHEESE LAYER:
In an electric mixer bowl, add cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy, set aside.

ASSEMBLY:
Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese layer, then the vanilla pudding over the chocolate. Top with the whipped cream and sprinkle with the chocolate and a few more chopped pecans (or graham cracker crumbs).
Refrigerate 2 hours before serving.
recipe adapted from food.com