1st Layer:

1 1/2 sticks butter
2 1/2 tbsp. sugar
1 1/4 c. flour
3/4 c. chopped pecans

Put in saucepan. Stir over heat until butter melts. Put in 9x13 inch cake pan. Bake at 350 degrees for 15 minutes. Cool.

2nd Layer:

8 oz. cream cheese
1 c. powdered sugar
1/2 (9 oz. size) bowl Cool Whip

Blend cream cheese and powdered sugar. Fold in Cool Whip. Spread over crust and chill 1/2 hour.

3rd Layer:

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

Mix and spread over cheese layer. Frost with rest of Cool Whip. Chill.