CRUST:

1 stick butter
1 c. pecans, chopped
1 c. flour

LAYER 1:
1 c. powdered sugar
8 oz. cream cheese

LAYER 2:
1 sm. pkg. instant chocolate pudding
1 sm. pkg. instant French vanilla pudding
3 c. cold milk

LAYER 3:
1 (9 oz.) tub Cool Whip

Mix butter, nuts, and flour until well blended and press in 9x13 inch pan. Bake at 350 degrees for 20 minutes or until lightly golden. Cool completely. Whip cream cheese and sugar and spread over crust. Blend pudding and milk and spread on cream cheese mixture. Frost with Cool Whip. Garnish with nuts or chocolate curls, if you like.