9 1/2 x 13" pan
1 c. reg. flour
1/2 c. butter
1/2 c. chopped pecans
8 oz. cream cheese
1 c. confectioners' sugar
13 oz. container Cool Whip
1 lg. pkg. chocolate instant pudding
1 lg. pkg. vanilla instant pudding
4 1/2 c. milk
1 tsp. vanilla

Mix flour, butter and pecans. Pat into bottom of pan. Bake at 350 degrees for 20 minutes. Cool completely. Mix cream cheese, confectioners' sugar and 1 cup Cool Whip. Spread on top of crust. Mix dry puddings together; add milk and vanilla. Beat until smooth. Spread pudding over cheese layer and rest of Cool Whip over all.