1 c. chopped pecans
1 c. flour
1 c. confectioners' sugar
1 sm. pkg. vanilla instant pudding
3 1/2 c. milk
1 stick butter
8 oz. Philadelphia cream cheese
4 1/2 oz. Cool Whip (9 oz. size)
1 sm. pkg. chocolate instant pudding

Mix pecans, butter and flour. Spread into 9 x 13 inch pan. Bake at 350 degrees for 15 to 20 minutes, cool. Allow cream cheese to warm to room temperature. Cream sugar and cream cheese. Blend in 1/2 of Cool Whip. Spread over crust. Chill.

Mix puddings together, pour over milk. Follow package directions for mixing. Pour over cream cheese layer. Chill until pudding is set. Spread remaining Cool Whip over top. Chill. Serve cut into squares. (Instead of pudding try canned blueberries.)