1 c. flour
1 c. finely chopped pecans
1/2 c. butter, melted
1 (8 oz.) Cool Whip (or 12 oz.)
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 (6 oz.) pkg. instant chocolate pudding
1 (6 oz.) instant vanilla pudding
3 c. milk

Make crust by combining flour, pecans and butter. Mix well and press into bottom of 9x13x2 pan. Bake 20 minutes or until brown at 350 degrees. Cool completely.

Blend cream cheese and powdered sugar until fluffy. Fold in 1 cup whipped topping. Blend well and spread on cooled crust. Combine chocolate pudding and 1 1/2 cups of the milk. Pour over cream cheese layer. Chill. Repeat with vanilla pudding. Chill. Frost with remainder of topping.