1/2 c. butter
1 c. flour
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 lg. container non-dairy whipped topping
1 (6 oz.) pkg. instant vanilla pudding
1 (6 oz.) pkg. instant chocolate pudding
3 c. milk

Combine butter, flour and pecans well, like pie pastry. Press and spread into bottom of ungreased 9x13x2 inch pan. Bake 20 minutes at 350 degrees. Cool completely. Blend cream cheese, sugar and half the whipped topping and spread over crust. Whip puddings and milk until well blended; pour over cream cheese mixture. Chill 20 minutes. Spread on remainder of whipped topping and chill overnight. Yields: 12 servings.