Four Layer Chocolate And Vanilla Dessert

• 1/2 c. butter
• 1 c. all-purpose flour
• 1 c. finely chopped pecans
• 1 (8 oz.) pkg. cream cheese
• 1 c. sifted powdered sugar
• 1 (4 oz.) Cool Whip topping
• 1 (4 serving) instant chocolate pudding
• 1 (4 serving) instant vanilla pudding
• 3 c. milk

1. In bowl, cut butter into flour until crumbly.
2. Stir in 3/4 cup of pecans.
3. Press mixture evenly over bottom of baking dish.
4. Bake in 350u0b0 oven for 20 minutes; cool.
5. In small bowl, beat cream cheese on low speed until fluffy.
6. Beat in powdered sugar and half of the thawed Cool Whip topping.
7. Spread over crust; chill.
8. In large bowl, combine both pudding mixes with milk.
9. Beat with rotary beater two minutes.
10. Spoon over cream cheese layer.
11. Chill or freeze until firm (several hours or overnight).
12. Top with remaining chopped pecans.

butter, flour, pecans, cream cheese, powdered sugar, topping, chocolate pudding, vanilla pudding, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672159 (may not work)