BOTTOM LAYER:

1 c. flour
1 1/4 c. pecans
1/2 c. melted butter

SECOND LAYER:

8 oz. softened cream cheese
1 c. powdered sugar
2/3 of 9 oz. Cool Whip

THIRD LAYER:

1 sm. box instant vanilla pudding
1 sm. box instant chocolate pudding
3 c. milk

FOURTH LAYER:

Remaining Cool Whip
Grated chocolate or chopped nuts or cherries

BOTTOM LAYER: Mix in pan and spread over bottom of pan like crust. Bake at 325 degrees for 15 minutes or until pecans are parched. Let cool completely so next layer won't melt when spread over it.

2ND LAYER: Mix with mixer on low speed until well blended. Spread over nut crust and put in refrigerator until it sets so that third layer can be put on top without mixing together.

3RD LAYER: Mix together with the 3 cups of milk until it begins to thicken. Pour over second layer and put in refrigerator until it sets.