INGREDIENTS

    Crust
  • 1 cup chopped pecans
  • 1 cup all-purpose flour
  • 1/2 cup butter , softened

    • First Layer

  • 2 (8ounce)packages cream cheese , softened
  • 2 cups Cool Whip
  • 2 cups powdered sugar

    • Second Layer

  • 2 (3ounce)packages instant chocolate pudding mix
  • 2 (3ounce)packages instant vanilla pudding
  • 4 cups milk

    • Topping

  • 1 (12ounce)container Cool Whip

DIRECTIONS

  1. Crust:.
  2. Mix all together well.Line 9×13-inch pan with the mixture.Pat in firmly.Bake at 350°F for 20 minutes.Let cool completely.
  3. First Layer:.
  4. Mix together softened cream cheese and powdered sugar. Add in Cool Whip and mix in well.Spread over the cooled nut crust.
  5. Second Layer:.
  6. Mix together all pudding mixes and milk until well blended and starts to thicken. Spread over the cream cheese layer.
  7. Topping:.
  8. Top with Cool Whip.
  9. Chill in the refrigerator for several hours so cream cheese and pudding set well.