CRUST:

1 stick butter
1/4 c. light brown sugar
1 c. plain flour
1 c. chopped pecans

FILLING:

1 (12 oz.) Cool Whip
1 1/2 c. white powdered sugar
8 oz. cream cheese
1 each of vanilla & chocolate pudding
3 c. milk

CRUST: Melt butter and mix all ingredients together. Pat into 8 x 12 inch Pyrex dish. Bake at 350 degrees until light brown. Cool well before adding filling.

FILLING: Mix Cool Whip (reserve 1 cup for topping), sugar and cream cheese (that has been softened at room temperature). Pour into crust and spread evenly. Mixture will be very thick. Mix the instant pudding and milk according to package. This is also very thick. Spread on top of filling and top with remaining Cool Whip.