3/4 c. butter, melted
1 1/2 c. flour
3/4 c. chopped pecans
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 c. powdered sugar
1 (13 1/2 oz.) carton Cool Whip
1 small pkg. vanilla instant pudding
1 large pkg. chocolate instant pudding
3 c. milk

Combine butter, flour and pecans. Mix well. Press into 13X9 inch pan.

Bake at 375°F for 15 minutes. Cool completely. Combine cream cheese, powdered sugar and 1 1/2 c. of the Cool Whip. Mix well. Spread over crust; chill. Combine puddings and milk. Beat 2 minutes with mixer. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Refrigerate 3 hours or overnight.