1 c. plain flour
1 c. pecans, broken
1 stick butter, melted

FILLING:

8 oz. cream cheese
1 c. powdered sugar
1 box instant chocolate pudding
1 box instant vanilla pudding
1 3/4 c. milk for each box of pudding

TOPPING:

1 lg. bowl Cool Whip

Mix flour, nuts, and butter; press into 9 x 13 cake pan and bake for 12-15 minutes at 350 degrees; cool. Blend cream cheese and sugar. Spread on crust. Cool. Mix chocolate pudding and 1 3/4 cup milk; spread over cheese mixture. Mix vanilla pudding and 1 3/4 cup milk; spread over chocolate pudding. Cover with Cool Whip. Sprinkle with chopped nuts if desired. Refrigerate until cold. Serve.