1 1/2 sticks butter
1 1/2 c. flour
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
2 (9 oz.) cartons Cool Whip
1 c. powdered sugar
1 sm. pkg. instant chocolate pudding
1 sm. pkg. instant vanilla pudding
3 c. milk

Mix butter, flour, and chopped pecans and pat into greased 9 x 12 inch pan. Bake at 425 degrees for 25 minutes. Combine cream cheese, 1 carton of Cool Whip and powdered sugar, mixing well. Spread over crust. Mix together puddings and milk, then spread over cream cheese mixture. Top with second carton of Cool Whip and chopped pecans. Refrigerate for 6 hours before serving. If desired, large package of pudding will make dessert richer.