1 c. flour
1 stick butter, melted
1 c. chopped nuts (pecans)

Mix well and pat into a 9 x 12 inch pan. (I used a 9 x 13 inch pan.) Bake at 350 degrees until a light tan (about 20 minutes). Cool.

2ND LAYER:

1 lg. pkg. Philadelphia cream cheese (8 oz.)
1 1/2 c. Cool Whip
1 1/2 c. powdered sugar

Mix together until creamy and gently spread over cooled crust.

3RD LAYER:

1 lg. chocolate fudge instant pudding
1 lg. pkg. vanilla instant pudding
4 1/2 c. milk

Mix ingredients until thick and spread over top of 2nd layer. Top with Cool Whip then sprinkle toasted pecans over Cool Whip.