Chocolate Pecan Dessert

I'm not a big fan of graham cracker crusts, so I absolutely LOVE that the crust for this dessert is a shortbread style with bits of chopped pecan in it. It's simply divine!

Chocolate Pecan Dessert

Crust:
1 cup chopped pecans
3 TBSP. sugar
1/2 cup butter
1 cup flour
Layer 1:
1 (8oz.) pkg. cream cheese (reg. or lite)
1/2 cup powdered sugar
1 cup Cool Whip
Layer 2:
1 (5.1 oz.) pkg. instant chocolate pudding mix
2 - 3 cups milk (less for firmer pudding)
Layer 3:
1 (5.1 oz.) pkg. instant vanilla pudding mix
2 - 3 cups milk (less for firmer pudding)
Layer 4:
2 cups Cool Whip
shaved chocolate for topping (opt.)

Preheat oven 350* F.
Mix all of the crust ingredients together and press into a greased 9x13-inch baking dish/pan. Bake @ 350* F for about 20 minutes until light golden brown. Let cool completely.
In a large mixing bowl, combine the cream cheese and powdered sugar and mix well. Add the Cool Whip and stir until light and fluffy. Spread over top of the cooled layer in the pan.
In a large mixing bowl, mix the milk and chocolate pudding mix together. Let it sit for about 5 minutes, then spread over top of the cream cheese layer.
Repeat the same process with the vanilla pudding mix. Let sit for 5 minutes then spread over top of the chocolate layer.
Top with 2 cups Cool Whip. Sprinkle shaved chocolate over top if desired. Chill for several hours to let it set up properly. Cut into squares and serve.