1 stick butter
1 1/2 c flour
1/4 c chopped pecans
1 8 oz cream cheese, softened
1 1/2 c Cool Whip
1 1/2 c powdered sugar
2 small pkg instant choc or lemon pudding
3 cups milk
Cool Whip

Press first 3 ingredients into pyrex dish and bake at 475°F 15 minutes. Cool completely. Mix the next three ingredients until fluffy. Put in dish and then mix the puddings with milk and put over. Cover with Cool Whip. Refrigerate for 4 hours.