Crust:

1 c. self-rising flour
1 stick butter
1 c. pecans, chopped

Melt butter and mix with flour. Press into 9 x 13-inch casserole dish. Press pecans into crust and bake until light tan at 300°F. Cool.

Filling:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 medium Cool Whip (8 oz.)
2 pkg. chocolate instant pudding
1 pkg. vanilla pudding
4 c. milk

Mix cream cheese with sugar in mixer bowl. Blend in Cool Whip. Spread over crust. Mix milk with pudding mixes and let thicken at room temperature. Spread over cream cheese mixture. Top with 8 ounces Cool Whip. Sprinkle toasted pecans on top.