CRUST:

1 c. plain flour
1 c. chopped pecans
1 stick butter, softened

Mix well. Spread evenly in bottom of lightly greased 9x13 inch pan. Bake at 325 degrees for 15 minutes. Don't brown, just tan. Cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 lg. Cool Whip

Beat well until mixed, fold in half of Cool Whip. Spread over crust.

THIRD LAYER:

1 sm. pkg. instant chocolate pudding mix
1 sm. pkg. instant butterscotch pudding mix
3 c. milk

Beat until it begins to set. Spread over second layer. Top with remaining Cool Whip.