2 pkgs. instant pudding mix, chocolate or butterscotch (3 oz. each)
Mix together butter, pecans, sugar and flour. Put in 9 x 13 pan. Bake in preheated 375º oven for 15 minutes. Mix together -first layer- cream cheese, whipped topping and powdered sugar. Mix and spread cream cheese layer over warm crust: refrigerate until cooled 15 minutes. Mix together second layer - milk and instant pudding. Mix and pour over cooled crust and cream cheese layer. Add remaining cool whip from 12 oz. container over the top of pudding and garnish with whole pecans. Refrigerate until ready to serve.
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