1 (9 oz.) carton whipped topping
1/2 c. butter, softened
1 (8 oz.) cream cheese, softened
1 (6 3/4 oz.) instant chocolate pudding
1 (6 3/4 oz.) instant vanilla pudding
3 c. cold milk
1 c. flour
1 c. pecans, chopped
1 c. sugar

Prepare bottom crust by mixing together flour, butter and pecans until crumb-like. Press mixture into greased 9" x 13" pan. Bake at 350 degrees for 15 to 20 minutes until golden. Cool. Beat cream cheese and sugar until smooth. Fold in 1/2 whipped topping. Spread mixture over crust. Combine pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Cover and refrigerate overnight. Serves 16.