1 c. flour
1 c. pecans
1 c. sugar
1 box instant chocolate pudding
3 c. milk
1 stick butter
1 (8 oz.) pkg. cream cheese
1 (12 oz.) container Cool Whip
1 box instant vanilla pudding

Blend flour, butter and pecan pieces. Press into 13 x 9 inch baking dish. Bake at 350 degrees for 15 minutes. Cool. Beat cream cheese, sugar and 1/2 Cool Whip together until well blended. Spread over cooled crust.

Blend together the two puddings and milk. Pour pudding over the cream cheese layer. Spread the remaining Cool Whip on top. Refrigerate overnight.