1 c. flour
1/2 c. butter
1 c. pecans, finely chopped
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (9 oz.) non-dairy whipped topping, thawed
1 (6 3/4 oz.) instant vanilla pudding mix
1 (6 3/4 oz.) instant chocolate pudding mix
3 c. cold milk
1 tsp. vanilla

Prepare bottom crust by mixing flour, butter, and pecans until crumbly. Press mixture into greased 13 x 9 inch pan. Bake at 350 degrees 15 to 20 minutes until lightly golden, cool. Beat cream cheese with sugar until smooth. Fold in 1/2 whipped topping. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickens. Spread over cream cheese layer. Spread remaining whipped topping over top. Cover and refrigerate overnight. 16 servings.