1-First Step: Preheat oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick spray to prevent sticking.

2-Second Step: In a mixer, combine 1 cup chopped pecans, 3 tablespoons granulated sugar, 1/2 cup unsalted melted butter, and 1 cup all-purpose flour until fully mixed, then press the mixture firmly into the prepared baking dish.

3-Third Step: Bake the crust for about 20 minutes, then let it cool completely before adding other layers.

4-Fourth Step: Prepare the vanilla pudding by mixing the 5.1-ounce instant vanilla pudding mix with 2 cups cold whole milk; do the same for the chocolate pudding using its 5.1-ounce mix and 2 cups cold whole milk to get thicker layers.

5-Fifth Step: For the cream cheese layer, beat 8 ounces of room-temperature cream cheese with 1 cup powdered sugar until smooth, then fold in 1 cup whipped cream until light and fluffy.

6-Sixth Step: Assemble the layers by spreading the cream cheese mixture evenly over the cooled crust, followed by the vanilla pudding, then the chocolate pudding, taking care to spread each one carefully.

7-Seventh Step: Top with the remaining 2 cups whipped cream and garnish with shaved chocolate or mini chocolate chips for a finishing touch.

8-Final Step: Refrigerate for several hours to set completely, ensuring the dessert is easy to slice and serve.