1 c. flour
1 c. finely chopped pecans
1/2 c. butter, softened
1 (9 oz.) pkg. frozen whipped topping, thawed
1 c. powdered sugar
1 (8 oz.) pkg. TV cream cheese, softened
1 (6 oz.) pkg. instant chocolate pudding
1 (6 oz.) pkg. instant vanilla pudding
3 c. milk

Make crust by combining flour, pecans and butter. Mix well and press into bottom of 9 x 13 x 2 inch pan. Bake 20 minutes at 350 degrees. Cool completely.

Blend cream cheese and powdered sugar until fluffy. Fold in 1 cup whipped topping. Blend well and spread on cool crust. Chill.

Combine chocolate pudding and 1 1/2 cups milk. Pour over cream cheese layer. Chill. Repeat with vanilla pudding. Chill. Frost with remaining whipped topping. Cut into 2 inch squares.