1 stick butter
1 c. flour
1 c. powdered sugar
1 (3 3/4 oz.) pkg. vanilla instant pudding mix
1 (3 3/4 oz.) pkg. chocolate instant pudding mix
3 c. milk
1 c. pecans
6 oz. cream cheese
12 oz. Cool Whip

Mix butter, nuts and flour thoroughly. Spread in 9"x13" pan and bake at 350 degrees for 20 minutes. Cool for 15 minutes. Mix cream cheese and powdered sugar and beat well, then stir in 2 cups Cool Whip. Spread over cooled crust. Set aside. Mix puddings with milk. When thickens, spread over cream cheese layer. Top with remaining Cool Whip. Sprinkle a few nuts on top and refrigerate.