1- Combine 1 cup all-purpose flour and 1 cup finely chopped pecans in a medium bowl. Mix these dry ingredients thoroughly to ensure even distribution.

2- Cut in 1/2 cup cold butter using a pastry blender or two forks until the mixture resembles fine crumbs. This step is crucial for creating that perfect crumbly texture that will hold together when baked. The butter should be cold to prevent it from melting into the flour too quickly.

3- Press the mixture firmly and evenly into a 13×9-inch baking pan. Creating a uniform thickness across the entire pan ensures even baking and prevents portions of the crust from burning. Use the bottom of a measuring cup or glass to help press the mixture firmly into place.

4- Bake at 350°F (175°C) for 15-20 minutes until golden brown. Keep a close eye on the crust as it bakes, as oven temperatures can vary. The crust should smell fragrant and have a beautiful golden color when done.

5- Cool completely on a wire rack. This step is essential attempting to spread the filling on a warm crust will result in melting and a less-than-ideal texture. I recommend allowing at least 30 minutes for proper cooling.

6- In a large bowl, beat 8 ounces softened cream cheese, 1 cup confectioners’ sugar, and half of the whipped topping (4 ounces) until smooth. For best results, make sure your cream cheese is truly softened to room temperature this prevents lumps in your mixture.

7- Use an electric mixer on medium speed to achieve the smoothest consistency. Scrape down the sides of the bowl occasionally to ensure all ingredients are fully incorporated.

8- Spread the mixture evenly over the cooled crust. An offset spatula works wonderfully for this task, allowing you to create a smooth, level layer. Be gentle to avoid lifting the crust as you spread.

9- In a separate bowl, whisk both pudding mixes (3.4 ounces vanilla-flavored and 3.9 ounces chocolate-flavored) with 3 cups cold whole milk for 2 minutes until soft-set. Using both flavors together creates that distinctive taste that makes this dessert special.

10- It’s important to whisk continuously during this process to prevent lumps and ensure the pudding mixes dissolve completely. The mixture will begin to thicken as you whisk.

11- Immediately spread the pudding mixture over the cream cheese layer. Work quickly once the pudding reaches soft-set stage, as it will continue to thicken. Again, an offset spatula is your best tool for creating an even layer.

12- Chill the dessert until the pudding layer is firm. This typically takes at least 2 hours in the refrigerator, but timing can vary. The pudding should be set to the touch and not jiggle when you gently shake the pan.

13- Once the pudding layer is firm, spread the remaining whipped topping (4 ounces) evenly over the top. This creates a beautiful contrast between the dark pudding and the light topping.

14- Grate 1 chocolate bar over the top for the final touch. Using a vegetable peeler or box grater creates delicate curls or shavings that make the dessert look as good as it tastes.

15- Refrigerate until ready to serve. The dessert can be made a day in advance, and many find that the flavors actually improve after several hours in the refrigerator.