1 c. self-rising flour
1 c. chopped pecans
1 c. powdered sugar
1 pkg. instant chocolate pudding
1 stick butter
1 large pkg. cream cheese
1 large Cool Whip
1 pkg. vanilla instant pudding

Mix flour and butter with pastry cutter. Add nuts. Pat into bottom of a 9 x 13 baking dish. Bake in 350° oven 20 minutes. "Cool."

Cream the cream cheese and sugar. Add 1 cup of whipped topping. Spread over the crust.

Mix together vanilla and chocolate pudding. Add package direction amount of milk. Mix until smooth. Pour over second layer. Top with remaining topping. Let set, covered, in the refrigerator at least 4 hours.