1/2 box graham cracker crumbs of vanilla wafers
1 stick butter
1 box powdered sugar
2 (8 oz.) pkg. cream cheese
13 oz. Cool Whip
3 3/4 oz. vanilla instant pudding
3 3/4 oz. chocolate pudding
3 c. cold milk

Melt butter and press crumbs into butter in 9 1/2x11 inch pan. Mix powdered sugar, cream cheese and Cool Whip until smooth. Spread over crumb crust and refrigerate until it is jelled. Mix vanilla and chocolate pudding with cold milk. Then pour over cream cheese mixture. Refrigerate until set. Spread 9 oz. Cool Whip over top of pudding and sprinkle with pecans if desired. Refrigerate at least 1 hour before serving.