1 c. flour
1 c. nuts
1 stick butter, melted

FIRST LAYER:

Melt butter. Add flour and nuts; mix well. Pat into 9 x 13 inch pan. Bake 15-20 minutes at 350 degrees until slightly brown. Let cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. sugar or powdered sugar
1 c. Cool Whip

Mix cream cheese and sugar; blend well. Add 1 cup Cool Whip; spread over crust.

THIRD LAYER:

1 pkg. instant vanilla pudding mix (sm. pack)
1 pkg. instant chocolate pudding mix (sm. pack)
3 c. milk

Combine pudding mix and milk. Pour mixture over second layer.

FOURTH LAYER:

Spread remaining Cool Whip over top. Sprinkle with pecans. Make dessert 24 hours before serving and refrigerate, but do not freeze.