1 c. flour
1/2 c. pecan chips
1 c. Cool Whip, plus more for topping
1 large pkg. instant vanilla pudding
1 large pkg. instant chocolate pudding
4 1/2 c. milk
1 stick butter
1 c. powdered sugar
8 oz. cream cheese, softened

Combine flour, butter, and pecans; press into an 8x8-inch pan.

Bake for 15 minutes at 350°F. Let cool. Combine powdered sugar, 1 cup Cool Whip and cream cheese and blend until smooth. Spread over first layer in pan. Combine pudding and milk; mix together and spread on top of Cool Whip layer. Top with Cool Whip. Refrigerate.