1/2 c. butter, melted
1 c. sifted flour
1 c. chopped pecans (save a few for garnish)
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1/4 tsp. maple extract
1 (8 oz.) bowl Cool Whip
1 lg. pkg. instant chocolate pudding
1 lg. pkg. instant vanilla pudding
1/4 tsp. almond extract
3 c. cold milk
2 tbsp. grated unsweetened baking chocolate

Mix butter, flour and nuts and press into oiled 9x13 inch pan. Bake at 350 degrees for 20 minutes or until lightly browned. Cool thoroughly.

Mix cream cheese, sugar and maple flavoring until smooth. Fold in half of the Cool Whip. Spread over the cooled crust. Using an electric mixer, beat the puddings, almond extract and milk until smooth and thick. Spread over the cream cheese layer. Top with the remaining Cool Whip, grated chocolate and pecans. Refrigerate and serve when cooled.

2 packages instant lemon or pistachio pudding can be substituted for chocolate and vanilla puddings.