1ST LAYER:

1 1/2 c. plain flour
1 1/2 c. pecans
1 1/2 sticks butter

Mix together and spread in 9 x 13 inch pan. Press down with fork. Bake 20 minutes at 350 degrees. Let set until cool.

2ND LAYER:

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

Mix until creamy and spread on first layer.

3RD LAYER:

1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
2 c. cold milk

Mix together and beat until you can spread on 2nd Layer.

4TH LAYER:

Spread remainder of Cool Whip on top. Refrigerate 3 to 4 hours before cutting.

Note: Lemon and butterscotch pudding mix can be substituted for chocolate.