1 c. flour
3 tbsp. sugar
1/2 c. butter
1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 (4 oz.) (sm.) container Cool Whip
1 (3 oz.) pkg. vanilla instant pudding
1 (3 oz.) pkg. chocolate instant pudding
3 c. milk
1 (14 oz.) (lg.) container Cool Whip
2 tbsp. chopped nuts or chocolate shot

Mix flour, sugar, butter, and nuts together. Spread in bottom of 13 x 9 inch pan; pat down. Bake at 350 degrees for 20 to 25 minutes. Cool. Combine room temperature cream cheese with powdered sugar. Add 4 ounce Cool Whip. Spread over crust; chill. Combine 2 pudding and milk. Beat until thickened. Spread over cream cheese layer. Spread large Cool Whip on top. Sprinkle nuts or chocolate shots on top; chill 2 hours.