1 stick butter
1 c. flour
3/4 c. nuts (pecans, finely chopped)

Blend together to make crust. Spread in bottom of 9 x 13 inch dish. Bake 25 minutes at 350 degrees. Cool.

Beat together: 1 c. confectioners' sugar 1 tsp. vanilla

Then stir in 1 cup Cool Whip. Spread mixture on top of cooled crust.

Beat together 1 box instant vanilla pudding and 1 1/2 cups milk. Also beat together 1 box instant chocolate pudding and 1 1/2 cups milk.

Spread vanilla pudding on top of last mixture, then spread chocolate mixture on top of vanilla mixture. Lastly, spread 1 cup of Cool Whip on top. Spread 1/4 to 1/2 cup of finely chopped pecans on top. Refrigerate 2-3 hours before serving. Keep refrigerated.