2 (9 inch) pastry shells
1/2 cup butter, softened
1/2 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 cup milk
1 1/2 cups chopped pecans
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C). Place cookies in the bottom of a 9 inch pie pan and press the edges together to seal; press firmly. Spray the bottom of the pie pan with cooking spray.
In a large bowl, cream together the butter, sugar and pudding mix. Beat in the cream cheese, milk, pecans, pudding mix and pudding mix. Beat until smooth, then fold in the chocolate pudding. Pour batter into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool before removing from pan.
In a separate small bowl, mix instant pudding and instant vanilla pudding. Spread over cooled pie. Chill in refrigerator.
In a large bowl, beat cream cheese until smooth. Stir in the milk and pecans. Fold cream cheese mixture into whipped cream mixture until well blended. Spread mixture over cooled custard.
In a large glass or metal bowl, beat cream cheese until smooth. Fold into whipped cream mixture. Spread over cooled custard. Chill in refrigerator.
Beat cream cheese until stiff peaks form. Spread over custard. Garnish with chocolate pudding and chocolate pudding.
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