Crust:

1 1/2 stick butter (softened)
1 c. chopped pecans

Mix and press into 12 x 15 inch pan.

Bake 20 minutes at 350°F. Let cool.

First Layer:

1 1/2 c. confectioners sugar
9 oz. carton of Cool-Whip

Mix thoroughly the cream cheese and sugar. Fold in Cool-Whip. Spread on cooled crust.

Second Layer:

1 small box instant chocolate pudding
1 fudge pudding
3 c. milk

Mix instant chocolate pudding according to box directions. Mix in fudge pudding and milk. Spread over first layer.

Topping:

9 oz. Cool-Whip
Nuts
Coconut

Spread Cool-Whip on second layer and sprinkle with nuts and/or coconut. Refrigerate 24 hours before serving. Freezes well.

Makes enough for 9 x 13 or 8 inch square pan.