PASTRY:

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

FIRST LAYER:

1 c. confectioners' sugar
1 pkg. (8 oz.) cream cheese
1 lg. carton Cool Whip

SECOND LAYER:

1 pkg. each (3 oz.) instant vanilla & chocolate pudding
2 c. milk

Mix flour, butter and nuts; spread into a 9 x 13 inch baking dish. Press down with a fork. Bake at 350 degrees for 20 minutes. Let cool.

Use only 1 cup of Cool Whip in first layer. Mix sugar, cream cheese (softened) and 1 cup Cool Whip. Spread on baked pastry. Mix both vanilla and chocolate pudding mixes with milk. Spread on top of first layer. Spread the remaining Cool Whip on top. Chill.

This recipe is also very good with instant lemon pudding. Substitute vanilla and chocolate pudding with 2 boxes of lemon pudding. The remainder of the recipe is the same.