1 c. flour
1 stick butter
3/4 c. chopped pecans
8 oz. cream cheese, softened
1 c. 10x sugar
16 oz. Cool Whip
2 pkg. each of either chocolate instant pudding and pie filling or lemon
3 c. milk

Preheat oven to 350 degrees. In small bowl combine flour, butter, and nuts. Pat into 13 x 9 pan. Bake 15 minutes and cool.

In medium bowl, combine cheese, sugar, and 1 cup Cool Whip, blend well. Spread cream cheese mixture evenly over cooled crust in pan.

In large bowl, combine pudding and milk, stirring until mixture is smooth. Spread evenly over cheese layer in pan. Spread remaining Cool Whip on top. Sprinkle some more chopped nuts on top, if desired. Chill thoroughly.