1 stick butter, melted
1 c. flour
1/2 c. pecans
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla
1 (16 oz.) container Cool Whip
1 large pkg. instant chocolate pudding
1 large pkg. instant vanilla pudding
5 c. milk

Melt butter. Mix flour, sugar, pecans, and butter. Press or pat in a 9 x 13-inch pan.

Bake at 350°F; let cool. Mix cream cheese, powdered sugar, and vanilla. When mixture is smooth, add half of the Cool Whip. Spread over the crust. Mix chocolate pudding with half of the milk. Set aside. Mix vanilla pudding with the remainder of the milk. Spread chocolate pudding over cream cheese filling. Spread vanilla pudding over the chocolate. Spread remaining Cool Whip on top.