1 stick butter
1 c. flour
1 1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 (12 oz.) tub Cool Whip
1 sm. instant chocolate pudding
1 sm. instant vanilla pudding
3 c. milk

Melt butter. mix with flour and 1/2 cup pecans. Put in bottom of 9 x 13 inch dish. Bake at 350 degrees for 15-20 minutes. Set aside to cool.

In mixing bowl, beat cream cheese until light and fluffy. Add 1 cup powdered sugar and mix well. Fold in 1 cup Cool Whip. Spread over cooled crust.

Mix puddings with milk for third layer. Spread remaining Cool Whip and sprinkle with remaining pecans. Keep refrigerated.