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

MIDDLE LAYER:

1 (8 oz.) cream cheese, softened
1 c. sugar
1 (12 oz.) Cool Whip

TOP LAYER:

1 lg. pkg. instant vanilla pudding
1 lg. pkg. instant chocolate pudding
3 c. cold milk

Make bottom layer by mixing flour, butter and pecans together until crumb like. Press into a greased 13 x 9 inch pan. Bake in preheated oven, 350 degrees, for 15 to 20 minutes until lightly golden. Cool.

When bottom is cool, mix cream cheese with sugar until smooth. Fold in half of the Cool Whip. Spread over crust. Make top layer by beating milk into pudding mix until smooth and thickened. Spread over middle layer.

Spread remaining Cool Whip over top. Grate a chocolate bar over top or chopped nuts. Cover and refrigerate overnight. Yields: 16 servings. Can substitute lemon or strawberry pudding instead of chocolate and vanilla.