|1 c. flour||3 c. milk|
|1/2 c. margarine||1 pkg. chocolate instant pudding|
|1 c. chopped pecans||1 pkg vanilla instant pudding|
|1 large ctn. frozen Cool Whip||1 (8 oz. ) cream cheese, softened|
|1 c. powdered sugar|
Mix flour, margarine and pecans tother; preess into a 9x13 inch pan. Bake at 350 for 20 minutes, then cool. Mix 1 cup Cool Whip, powdered sugar and cream cheese. Spread over crust. Mix both puddings and milk until thickened, then spread over cheese layer. Top with rest of Cool Whip; chill for 2 or three hours. Keep refrigerated.