1 c. butter
1 c. flour
1 c. chopped pecans
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 c. cool whip
vanilla pudding
chocolate pudding
3 c. milk
12 oz. cool whip

Combine butter, flour and chopped pecans; press in bottom of 13x9x2 inch pan and bake at 350°F for 25 minutes. Let totally cool.

Mix powdered sugar and cream cheese; layer on crust. Spread 1 c. of cool whip on cream cheese. Combine 1 1/2 c. of milk with each pudding and layer on top of cream cheese. Top with 12 oz. of cool whip.

Serve chilled.