Crafting the Crust:

• Combine flour, melted butter, and finely chopped pecans.
• Press this mixture into a 9×13-inch dish.
• Bake at 325°F for about 25 minutes and allow it to cool.

Preparing the Cheesecake Layer:

• Blend softened cream cheese, powdered sugar, and a cup of Cool Whip.
• Using an electric mixer will make this easier.
• Smooth this blend over the cooled crust and place it in the freezer for 20 minutes to set.

Adding the Pudding Layers:

• Whisk together the vanilla and chocolate instant puddings with milk.
• Smooth this over the cream cheese layer.
• Optional: You can put it back in the freezer for another 20 minutes for easier layering.

Final Touch:

• Spread the remaining Cool Whip on top.
• If you like, dust the top with some grated chocolate.
• Allow it to chill in the refrigerator for at least 2 hours before serving.

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