1/2 c  Margarine, melted
1 c  Pecans, chopped
1 1/2 c  Graham wafer crumbs
8 oz Cream cheese
4 c  Cool whip, divided, thawed
3 oz Chocolate instant pudding
3 oz Vanilla instant pudding
3 c  Milk
1    Unsweetened chocolate square
1 c  Icing sugar

Mix well margarine, pecans and graham wafer crumbs and pat into 9×13 inch
(22×33 cm) pan. Bake at 350 degrees F (180 degrees C) till lightly brown,
about 20 minutes. Cool completely. Beat together cream cheese, icing sugar
and 1 cup (250 ml) of Cool Whip. Spoon onto baked layer. Mix both puddings
with milk and beat as per package directions. Let pudding almost thicken
and pour over second layer. Put remainder of Cool Whip on top and swirl
melted chocolate throughout topping.

This freezes well if kept tightly covered. Just cut off what you would
like and keep the rest frozen.