1 c. flour
1/2 c. chopped nuts
1 c. powdered sugar
1/2 c. butter
1 (9 oz.) Cool Whip
1 (8 oz.) cream cheese
1 (6 oz.) pkg. instant chocolate pudding
1 (6 oz.) pkg. instant vanilla pudding
3 c. milk

Make crust by combining flour, pecans, and butter. Mix well and press into bottom of 9 x 13 x 2 pan. Bake 20 minutes at 350 degrees. Cool completely. Blend cream cheese and powdered sugar until fluffy. Fold in 1 cup whipped topping. Blend well and spread on cool crust. Chill. Combine chocolate pudding and 1 1/2 c. milk. Pour over cream cheese. Chill. Repeat with vanilla pudding. Chill. Frost with remaining Cool Whip.