1 1/2 sticks butter, melted
1 1/2 c. self-rising flour
1 c. pecans, chopped
1 (8 oz.) cream cheese
1 c. powdered sugar
1 (9 oz.) Cool Whip
1 sm. instant chocolate pudding
1 sm. instant vanilla pudding
2 1/2 c. cold milk

Preheat oven to 325 degrees. Mix butter, flour and pecans; spread in 9 x 13 inch baking pan. Bake for 25 minutes in oven. Mix cream cheese, sugar and 1/2 of the Cool Whip. Spread this over the completely cooled crust. Mix puddings and milk; spread over cream cheese mixture. Spread remaining Cool Whip over chocolate mixture. Sprinkle pecans on top. Serve cold.