1 c. flour
3/4 c. chopped pecans
1 stick butter
2 (7 oz.) cartons Cool Whip
8 oz. cream cheese, softened
1 c. powdered sugar
1 sm. box chocolate instant Jello pudding
1 sm. box vanilla instant Jello pudding
3 c. milk

Melt butter in 9"x13" pan. Add flour and nuts. Pat out in pan to make crust. Bake at 350 degrees for 25 minutes or lightly browned. Mix in bowl 1 carton of Cool Whip, cream cheese, powdered sugar. Spread on cooled crust evenly. Next layer pudding and milk. Beat until thick. Spread on top of the second layer. Top with other carton of Cool Whip. Sprinkle chopped pecans or shaved chocolate for decorations.