1 stick butter
1 c. all-purpose flour
1/2 c. pecans, chopped
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip
2 sm. pkgs. each instant lemon pudding mix or instant chocolate pudding mix
3 c. milk
1 env. Knox gelatin
Cool Whip (8 to 12 oz.)

Cut butter into flour, as for pie crust. Add nuts. Press into bottom of a 9 x 13 inch glass pan. Bake at 350 degrees for 15 minutes. COOL.

Beat cream cheese with powdered sugar until light and fluffy; fold in 1 cup Cool Whip. Spread over cooled crust.

Mix either lemon or chocolate pudding and Knox gelatin with JUST 3 cups milk until thick-set. Spread over cream cheese layer. Top with Cool Whip. Chill for several hours or overnight. (Can be made 2 days before planning to serve, of course being kept refrigerated.)