1/2 c. butter
1 c. flour
1/2 c. chopped pecans
8 oz. cream cheese
1 c. whipped topping
1 c. powdered sugar
1 (3 oz.) pkg. vanilla instant pudding
1 (3 oz.) pkg. chocolate instant pudding
2 1/2 c. milk

Mix butter, flour and pecans; pat in the bottom of a 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool. Beat cream cheese that has been softened with powdered sugar and whipped topping; spread on the crust. Mix pudding with the milk and then layer that on top of the cream cheese mixture. Cover with whipped topping and refrigerate 4 hours or more.