Filthy Wilma

For some reason, my pudding didn't set up very well this time. I also made some alterations to the recipe. I used a gramhm cracker crust so that it was nut free and forgot to buy enough cool whip, so we are missing a layer here. Less calories I guess!!!
Recipe from Cindy Gillette

Crust:
1 cup flour
1 cup pecans, finely chopped
1 cube butter/margarine

Cut butter into flour with a fork and then add nuts. Press into the bottom of a lightly greased 13x9 pan. Bake at 350 degrees for 10 minutes. Cool completely.

2nd layer:
16 ounces Philadelphia cream cheese (softened)
2 cups powdered sugar
2 cups Cool Whip

Mix ingredients with an electric mixer. Spread over cooled crust.

3rd layer:
1 small package instant pudding, any flavor
1 small package instant vanilla pudding
3 cups cold milk

Mix well. Allow to thicken. Fold in 2 cups cool whip. Layer over cream cheese layer.

Refrigerate 2 hours. Top with Cool Whip and sprinkle with nuts.