Ingredients

• 1 cup flour
• 1 1/4 cups chopped pecans
• 2/3 cup butter (softened)
• 2 small tubs of Cool Whip (8 oz. each)
• 1 cup powdered sugar
• 8 oz package of cream cheese (softened)
• 6 oz package of chocolate pudding mix
• 6 oz package of vanilla pudding mix
• 6 cups milk

Directions
Make crust by combining flour, butter, and 1 cup of pecans. Mix well and press into bottom of 9x13 cake pan. Bake 20 minutes at 350 degrees. Cool completely. Note: To save time you can subsitute graham crackers for crust.

Blend cream cheese, powered sugar, and 1 cup Cool Whip until fluffy. Spread over crust. Mix chocolate pudding with 3 cups of milk. Pour over cream cheese layer. Put in refridgerator to firm up pudding.

Spoon a layer of Cool Whip over chocolate pudding. Return to fridge.

Mix vanilla pudding with 3 cups of milk. Pour over Cool Whip layer. Return to fridge again to firm up pudding.

Spoon remaining Cool Whip over vanilla pudding and sprinkle 1/4 cup pecans on top. Refridgerate until ready to serve.