Crust:

1 c. flour
1 c. chopped pecans
1/2 c. butter

Mix all ingredients until crumbly. Press into greased 9 x 13 pan.

Bake at 350°F for 15 to 20 minutes. Cool.

Filling:

8 oz. cream cheese softened
3 c. milk
1 c. sugar
9 oz. Cool Whip, thawed
1 large box instant vanilla pudding mix
1 large box instant chocolate pudding mix

Beat cream cheese and sugar until smooth. Fold in 1/2 Cool Whip. Spread over cooled crust. Combine pudding mixes. Beat in milk blending until smooth and thick. Spread over cheese layer. Spread remaining Cool Whip over top. Chill until ready to serve.