1/2 c. butter
1 c. flour
1 c. pecans, crushed
8 oz. cream cheese
1 c. powdered sugar
1/2 lg. container Cool Whip
1 sm. pkg. each instant chocolate and vanilla pudding
3 c. milk
1/2 container Cool Whip
1 c. pecans, crushed

For first layer, melt butter and combine with flour and 1 cup chopped pecans. Pat firmly into 9 x 13 inch Pyrex dish. Bake 20 minutes at 350 degrees. Cool.

For second layer, combine cream cheese, powdered sugar and 1/2 container Cool Whip. Spread over first layer.

For third layer, combine chocolate and vanilla puddings and milk. Spread over second layer.

Combine remaining 1/2 container Cool Whip 1 cup crushed pecans. Spread over third layer. Cool in refrigerator.