1 c. unsifted flour
1 stick butter, softened
1 c. finely chopped pecans

Mix until ingredients are crumbly and press into a greased 9 x 13 baking pan. Bake in preheated 350 degree oven for 15-20 minutes until lightly browned. Cool.

MIDDLE LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 (8 oz.) frozen Cool Whip, thawed; divided

Make middle layer by beating cheese and sugar until smooth. Fold in half of the Cool Whip and spread over cooled crust.

TOP LAYER:

1 (6 oz.) instant vanilla pudding
1 (6 oz.) instant chocolate pudding
3 c. cold milk

Make top layer by beating milk into puddings until smooth and thickened. Spread over middle layer. Spread remaining Cool Whip topping over pudding, cover and refrigerate overnight. You can substitute whatever pudding flavor you like.