1 c. flour
1 stick butter
1/2 c. pecans, finely chopped

Mix flour, butter and pecans, and press into 9 x 13-inch pan. Bake 15 minutes at 350 degrees.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese (room temperature)
1 c. powdered sugar
1 big container Cool Whip

With mixer, blend cream cheese, powdered sugar and 1/2 of Cool Whip. Spread over cooled crust.

THIRD LAYER:

2 sm. pkgs. instant pudding (chocolate or lemon)
3 c. milk

Mix puddings with milk according to directions on box. Spread over second layer and cool in refrigerator for at least 1 hour.

FOURTH LAYER:

Put remaining Cool Whip over third layer and either add coconut, chopped nuts or chocolate chips on top. Serves 12 to 15.