cup butter, melted
cups all-purpose flour
cup chopped pecans
container (16-ounce) whipped topping
package (8-ounce) cream cheese
cup powdered sugar
box (3.9-ounce) instant chocolate pudding mix
box (3.9-ounce) instant vanilla pudding mix
cups milk, divided
cup Heath chips (optional)
1 cup mini chocolate chips (optional)
Preheat oven to 375°. In a medium bowl, use a fork to combine butter, flour, and chopped pecans. Press into the bottom of a 9 x 13 pan that has been coated with cooking spray. Bake at 375° for 15-20 minutes. (Keep an eye on it so the edges don't burn.) Allow to cool. In a medium bowl, combine chocolate pudding mix with 2 cups milk. Allow to set for at least 5 minutes. In another medium bowl, combine vanilla pudding mix with 2 cups milk. Allow to set for at least 5 minutes. Beat softened cream cheese with powdered sugar until smooth. Fold in 1/2 (8-ounces) of the whipped topping. Spread over cooled crust.
Spread the chocolate pudding over the cream cheese mixture. Spread the vanilla pudding over the chocolate pudding. Spread remaining 1/2 container of whipped topping over vanilla pudding.
Sprinkle with 1 cup mini chocolate chips, and 1 cup of Heath chips (if desired).