Crust:

2 cups self rising flour
1 cup chopped pecans
2 sticks butter (melted)
3 or 4 tbsp. sugar

Mix and pat evenly in bottom of a 13 x 9 x 2 inch pan sprayed with Pam.

Bake 15 minutes or until golden brown at 350°F. Cool completely.

First Layer:

2 (8 oz.) pkgs. of cream cheese at room temperature
2 cups powdered sugar
2 cups cool whip

Mix together and spread over crust.

Second Layer:

1 large pkg. (instant) vanilla pudding
2 cups milk

Mix together and beat until thick. Spread over cream cheese layer.

Third Layer:

1 large pkgs. chocolate (instant) pudding
2 cups milk

Mix together and beat until thick. Spread over vanilla pudding layer.

Fourth Layer:

1 8 oz. tub cool whip

Spread over chocolate pudding layer. Sprinkle with pecans. Refrigerate