1 c. flour
1 stick butter, melted
1/2-1 c. chopped pecans

1 lg. container Cool Whip
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. instant chocolate pudding
1 (3 oz.) pkg. instant French vanilla pudding
3 c. milk

Mix ingredients for crust together and spread into a 9 1/2 x 13 inch pan. Bake 20 minutes at 350 degrees. Cool.

In a bowl, mix 1 cup Cool Whip, powdered sugar and cream cheese; spread over cool crust. Mix pudding mixes together with milk; allow to set for a few minutes before spreading over cheese layer. Top with remainder of Cool Whip.

P.S. On St. Patrick's Day, I substitute pistachio pudding for chocolate pudding and call this "St. Patrick's Day Delight".