1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate candy bar cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate candy bar cake mix
1/4 cup butter
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
To Make Crust: In a large bowl, beat pudding mix and pudding mix until well blended. Beat cake mix and cake mix into pudding mixture, then beat in the butter, egg and milk. Fold in remaining ingredients. Cover and refrigerate at least 2 hours.
To Make Filling: Bring a small saucepan of water to a boil. Add pudding mix and mix until it is completely dissolved. In a medium bowl, beat cream cheese until fluffy. Stir in pudding mix and vanilla. Mix into the pie crust and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Place pie crust in preheated oven. Bake for 1 hour at 350 degrees F (175 degrees C). Cool completely on wire rack. Meanwhile, remove foil from pie on sides. Cool completely on baking sheets. Cut into 12 squares. Serve warm.
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