FIRST LAYER:

1 c. flour
1 c. chopped pecans
1 stick butter, melted

Mix these ingredients well and pat into a 9 x 13 inch loaf pan. Bake at 350 degrees until light golden brown 15-20 minutes - let cool.

SECOND LAYER:

1 (8 oz.) pkg. Philadelphia cream cheese
1 c. powdered sugar
1 c. Cool Whip

Cream together cream cheese and powdered sugar and fold in Cool Whip. Spread over first layer.

THIRD LAYER:

1 sm. box chocolate pudding
1 sm. box vanilla pudding - be sure and use instant puddings
1 can Eagle Brand milk (14 oz.) plus 1 c. and 2 oz. cold milk

Beat with electric mixer until well blended - refrigerate until well set (will set up faster if Eagle Brand milk is also chilled) spread over second layer.

FOURTH LAYER:

Frost all with remaining Cool Whip (will need a large container). Sprinkle top with chopped pecans. Refrigerate.