1 c. flour
1 stick butter
1 c. pecans, chopped

Mix well and press into pie pan. Bake at 300 degrees for 20 minutes and cool.

8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Mix well and spread in cool pie crust and refrigerate.

4 1/2 oz. chocolate instant pudding
4 1/2 oz. vanilla instant pudding
1 tsp. vanilla
2 1/2 c. cold milk

Mix well and spread over second layer. Then put in refrigerator for 2 to 3 hours.

Spread rest of Cool Whip on top and refrigerate until ready to use.