1 c. flour
1 stick butter
1 c. chopped pecans (plus extra for topping)
1 (8 oz.) pkg. cream cheese, soft
1 c. powdered sugar
1 lg. container Cool Whip
1 lg. box instant vanilla pudding
1 lg. box instant chocolate pudding
3 c. cold milk

1ST LAYER: Cut butter into flour. Add nuts. Mix together. With hands press mixture into bottom of 13"x9" pan. Bake at 350 degrees for 20 minutes. Cool completely.

2ND LAYER: Mix package cream cheese, powdered sugar and 1 cup Cool Whip together with mixer. Spread this over crust.

3RD LAYER: Mix puddings together, add 3 cups cold milk. Beat until smooth. Spread onto 2nd layer.

Top with remaining Cool Whip. Sprinkle with chopped nuts. Refrigerate for 1 hour.