Best Desserts Ever

Ingredients:

1/2 cup margarine, melted
1 cup chopped pecans
1 1/2 cups graham cracker crumbs
1 package (8 ounces) cream cheese
1 cup confectioners’ sugar
4 cups frozen whipped topping, thawed
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
3 cups milk
1 square (1 ounce) unsweetened chocolate, melted

Directions:

Preheat oven to 350°F (175°C).
To make the crust, mix margarine, pecans, and graham cracker crumbs in a medium bowl. Press the mixture into a 9×13 inch baking pan. Bake for 20 minutes or until lightly browned. Allow to cool completely.
In a medium bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of the whipped topping. Spread the mixture over the cooled crust.
Prepare both chocolate and vanilla puddings with the milk according to package directions. Let the pudding set, then layer it over the cream cheese mixture.
Spread the remaining 3 cups of whipped topping over the pudding layer. Swirl the melted chocolate into the whipped topping.
Cover and refrigerate for about 1 hour. Store leftovers in a tightly covered container in the freezer. When ready to serve, cut a piece and let it thaw. Keep the rest frozen.