River Bottom

From a Marshall Fields cookbook

Crust
1/2 C butter, melted
1 C all-purpose flour
1 C chopped pecans

Filling
8oz cream cheese, softened
1 C powdered sugar
8oz frozen whipped topping, thawed
1 C cold milk
4 1/2oz pkg chocolate instant pudding mix
3 3/4oz package vanilla instant pudding mix
1 C cold milk
chocolate candy bar

Heat oven to 350. In medium bowl, thoroughly combine crust ingredients. Press on bottom of 9x13" pan. Bake 15-20 minutes. Cool. In small mixer bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. In separate bowl, combine 1 cup cold milk and chocolate pudding; beat as directed on package. Spread over cream cheese layer. In separate bowl, beat vanilla pudding mix and 1 cup cold milk as directed on package. Spread over chocolate pudding. Spread with remaining whipped topping. Shave or grate candy bar; sprinkle over whipped topping.