Crust:

1 c. flour
1/2 c. soft butter
1 c. chopped pecans

Preheat oven to 350°F. Mix by hand until it is a crumb mixture. Press into a 9 x 13 greased pan.

Bake for 15-20 minutes. Cool.

First Layer:

8 oz. pkg. cream cheese, softened
1 c. powdered sugar
8 oz. pkg. Cool Whip, thawed

Beat cream cheese and powdered sugar until smooth. Fold in 1/2 of the Cool Whip. Spread over cooled crust.

Second Layer:

1 small pkg. chocolate instant pudding
1 small pkg. French vanilla instant pudding
3 c. whole milk

Mix until smooth and thick. Spread on top of first layer. For the very top layer: spread remaining Cool Whip on top (I use extra Cool Whip). Garnish with chocolate sprinkles. Cool and serve.