1 c. flour
1 stick melted butter
1 c. pecans (finely chopped)

Mix all ingredients well. Spread crust in 9 x 13 inch baking dish. Bake at 350 degrees for 20 minutes (or until very light brown).

FILLING:

1 c. Cool Whip
1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese

Mix all ingredients and spread over cooled crust. I mix well with electric beater until smooth and creamy.

TOPPING:

3 c. cold milk
1 pkg. (3 oz.) instant vanilla pudding
1 pkg. (3 oz.) instant chocolate pudding

Mix above together and pour into above crust.

3 cups Cool Whip - spread on top of mixture. Can sprinkle with 1 Hershey bar (frozen and grated to make curls) or place few chopped pecans on top. Freezes well. Take out at least 2 hours before serving. Also good frozen.

TO MAKE LARGER DESSERT:

Need larger crust: 1 1/2 sticks melted butter 1 1/2 c. finely chopped pecans

Confectioners' sugar mixture remains the same.

Topping: Use large package each pudding, 5 cups cold milk. Use remaining Cool Whip from 16 ounce container on top.