1 1/4 c. plain flour
1 1/2 sticks butter (softened)
1 1/4 c. chopped nuts
1 (8 oz.) pkg. softened cream cheese
1 c. 10X powdered sugar
1 tsp. vanilla flavoring
12 oz. Cool Whip
1 family size vanilla instant pudding
1 sm. instant chocolate pudding

First Layer: Mix the flour, butter, and nuts with mixer. Be sure to chop the pecan pieces fine. (I use large bag pecans, but save some to sprinkle on top of Cool Whip.) Put into 13x9 pan and mash well. Bake 15 minutes until brown at 350 degrees. Cool.

Second Layer: Mix well cream cheese, powdered sugar, about 5 ounces Cool Whip, and vanilla. Beat until creamy. Put on top of cooled crust.

Third Layer: Mix vanilla pudding and chocolate pudding using only 3 cups milk. Add to top of cream cheese layer.

Fourth Layer: Top with remaining Cool Whip and sprinkle chopped nuts on top of Cool Whip. Refrigerate. (Can be frozen.)