Guadalupe River Bottom Pudding Cake - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup margarine
1 cup flour
1 cup pecans, chopped fine
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (8 ounce) carton Cool Whip
1 (4 ounce) package instant vanilla pudding
1 (4 ounce) package instant chocolate pudding mix

Preparation

Mix first three ingredients together and pat into 9x13\" pan.
Bake at 350 for 20 minutes.
Cool.
While bottom layer cools, blend cream cheese, sugar and 1 cup of the cool whip.
Spread over cool crust.
Prepare puddings separately according to package directions.
Spread vanilla pudding over cool whip mixture.
Spread chocolate pudding over vanilla pudding.
Top with remaining cool whip and garnish with shaved chocolate.
Chill several hours or overnight.