1 stick butter
1/2 c. pecans, chopped
1 c. flour

Mix well. Spread on baking pan (9 x 13 inch). Bake 15 to 20 minutes and cool.

2ND LAYER:

8 oz. cream cheese
1 c. powdered sugar

Mix well and fold in 6 ounces of Cool Whip for second layer.

3RD LAYER:

1 pkg. instant chocolate pie filling
1 pkg. instant vanilla pie filling
3 c. cold milk

Beat on low speed and spread over 2nd layer.

4TH LAYER:

Put Cool Whip on top of 3rd layer and sprinkle with nuts and chill. Butterscotch pudding may be substituted.