1 c. plain flour
1/2 c. butter
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 lg. carton Cool Whip
1 c. powdered sugar
1 sm. box instant chocolate pudding
1 sm. box instant vanilla pudding
3 c. cold milk

Mix flour, butter and pecans, then press into 9x13 inch pan. Bake at 350 degrees for 20-25 minutes until brown, then cool.

Mix until smooth 1 cup Cool Whip, powdered sugar and softened cream cheese. Spread over cooled crust.

Mix the 2 boxes of pudding with 3 cups milk. Spread on top of cheese mixture. Top with remaining Cool Whip. Sprinkle with chocolate curls or nuts. Chill for 2-3 hours.

May substitute pie filling such as cherry or blueberry in place of chocolate and vanilla pudding and milk.