1 stick butter
1 c. flour
1 c. pecans
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 (12 oz.) carton Cool Whip
1 lg. pkg. chocolate instant pudding
1 lg. pkg. vanilla instant pudding
5 c. cold milk

Melt butter in 13x9x2 pan. Sift flour and mix together with pecans. Sprinkle flour and pecan mixture over butter and press down with a fork or spatula. Bake at 350 degrees for 10-15 minutes (until golden brown). Cool completely.

Mix powdered sugar, cream cheese and 1 cup Cool Whip. Beat thoroughly. Spread on cooled crust. Mix the 2 packages of pudding with milk and beat thoroughly. Spread over the cream cheese mixture. Top with remaining Cool Whip and sprinkle with pecans. Chill 2 hours before serving.

Variation: Use 1 large and one small package of lemon instant pudding instead of chocolate and vanilla. Prepare small package lemon pudding to package instructions using 2 cups of the milk. Prepare cream cheese mixture and fold into pudding. Then mix on low until well blended.

Spread cream cheese mixture onto crust. Use remaining 3 cups of milk to mix large package of lemon pudding, then spread over cream cheese mixture. Top with remaining Cool Whip. (Pecans can be omitted from lemon variation in both crust and topping.)