Heavenly Layered Cold Casserole

I know like most of you, I am withdrawing from the Easter-weekend-sugar-high, but this heavenly pie is better than icecream....and cake....it's that good. Don't let the photo fool you, it's not icecream...

credit: http://www.flickr.com/photos/jordansorensen/4201509705/

YOU'LL NEED:

        Crust:

• 1 cup pecans, chopped
• 3 tbsp white sugar
• 1/2 cup butter
• 1 cup flour


Cream Cheese Layer:
• 2 cups cream cheese
• 1 cup powdered sugar
• 1 cup whipped cream or cool whip
Vanilla pudding
• 1 package of instant chocolate pudding (5.1 oz or 144 g)
• 3 cups milk  

Chocolate Pudding  Layer:
• 1 package of instant chocolate pudding (5.1 oz or 144 g)
• 3 cups milk 
Last Layer: 
• 2 cups whipped cream or cool whip
• shaved chocolate

DIRECTIONS:

1. Preheat oven to 350 F degrees.
2. Spray a 9×13 inch baking dish with cooking spray.
3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
4. Bake it for about 20 minutes.
5. Prepare the vanilla pudding as per the instructions on the package.
6. Prepare the chocolate pudding as per the instructions on the package.
7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the bottom crust, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
9. Refrigerate for a couple hours so that it sets.

Enjoy!
~Sizza