1 stick butter
1 c. flour
8 oz. cream cheese
1 lg. Cool Whip
1 c. powdered sugar
2 sm. pkgs. chocolate pudding
2 sm. pkgs. vanilla pudding
6 c. milk
1/2 c. pecans
Coconut (opt.)
Cherries (opt.)

CRUST LAYER: Cut butter into flour and nuts, mixing well. Press into large baking dish and bake at 325 degrees 25 minutes. NOTE: Crust will not brown. Cool overnight.

SECOND LAYER: Mix cream cheese with powdered sugar. Add Cool Whip, beating until smooth. Spread onto cooled crust.

THIRD LAYER: Mix vanilla pudding with 3 cups milk and make according to pudding instructions. Spread onto cream cheese layer.

FOURTH LAYER: Mix chocolate pudding with 3 cups milk and make according to instructions. Spread over vanilla mixture. Top with remaining Cool Whip. Garnish with browned coconut, nuts and cherries, if desired.