CRUST:

1 c. flour
1/2 c. butter
1/2 c. sliced almonds

1ST LAYER:

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

2ND LAYER:

2 sm. pkgs. butter pecan instant pudding
3 c. milk

3RD LAYER:

1 pkg. chocolate instant pudding
1 1/2 c. milk

Mix flour and butter with fork, add almonds. Pat into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Let cool.

1ST LAYER: Cream together cream cheese and powdered sugar, mix well. Fold in Cool Whip and spread on crust and refrigerate.

2ND LAYER: Mix butter pecan pudding with milk until thick. Spread over first layer and refrigerate.

3RD LAYER: Mix chocolate pudding with milk until thick and spread on second layer. Refrigerate top with Cool Whip.