1 c. flour
1 c. finely chopped nuts
1/2 c. butter, softened
1 (9 oz.) frozen topping (thawed)
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese (softened)
1 (6 oz.) pkg. instant chocolate pudding
1 (6 oz.) pkg. instant vanilla pudding

Make crust by combining flour, pecans and butter. Mix well and press into a 9 x 13 x 2 inch pan. Bake 20 minutes at 350 degrees. Cool completely. Blend cream cheese and powdered sugar until fluffy. Fold in 1 cup topping. Blend well and spread on cooled crust. Chill. Combine chocolate pudding and 1 1/2 cups milk.

Pour over crust. Chill. Do vanilla pudding same and pour over chocolate pudding. Chill. Frost with remaining whipped topping. Cut in 2 inch squares.