Crust:
1 cup flour
1/2 cup (1 stick) melted butter
1/2 cup chopped pecans
Mix together and press into the bottom of a 9x13" pan.
Bake at 350 degrees for 15 minutes. Cool.
Filling:
8 oz cream cheese
1 cup powdered sugar
9 oz container cool whip
1 small pkg instant chocolate pudding mix
1 small pkg instant vanilla pudding mix
3 cups milk
sliced almonds
Cream together cream cheese, powdered sugar and 1 cup cool whip. Spread over cooled crust and chill.
In a medium bowl, mix puddings together with milk. Spread over cream cheese mixture and top with remaining cool whip.
Top off with sliced almonds.
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