1 c. flour
1/2 c. chopped pecans
1/2 c. butter
8 oz. cream cheese
1 c. confectioners' sugar
2 (12 oz.) containers of Cool Whip
1 pkg. chocolate instant pudding
1 pkg. vanilla instant pudding
3 c. milk

1. Preheat oven to 350 degrees.

2. Mix flour, pecans and butter. Press into bottom of 9 x 13 inch pan (dough will be thin). Bake 10 minutes. Cool completely.

3. Mix cream cheese and confectioners' sugar. Fold in 1 container of Cool Whip. Spread over crust. Chill.

4. Meanwhile, combine 2 pudding mixes and milk. Set aside until firm. Spread over cream cheese layer and finish it off with last container of Cool Whip. Refrigerate. Serves 15 lady like portions, less if you're feeling piggy.

5. Variation for crust: Mix 28 crushed Oreos and 1/2 cup softened butter and press into bottom of 9 x 13 inch pan. Bake 10 minutes at 350 degrees and cool completely.