1 c. flour
1 stick butter
1 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 container Cool Whip (set aside 1 c.)
1 small instant chocolate pudding
1 small instant vanilla pudding
3 c. milk
chocolate sprinkles (optional)

Mix flour, butter and pecans; pat loosely in 13 x 9 pan.

Bake at 350°F for 20 minutes. Mix cream cheese and powdered sugar with mixer. Fold in 1 cup Cool Whip. Beat with mixer the pudding with milk. Place in refrigerator until ready to use. Spread Cool Whip/cream cheese mixture over cooled crust. Spread pudding over Cool Whip/cream cheese. Cool 20 minutes in refrigerator. Then add remainder of Cool Whip and garnish with chocolate sprinkles. Refrigerate 2 hours before serving.