Texas Yum Yum Cake

My grandma made this recipe while I was growing up. It is so easy, but I always get rave reviews.

Crust:
1 cup flour
1 stick salted butter
1/2 cup pecans (finely chopped)

1st Layer:
1 - 8 ounce cream chesse
1/2 - 9 ounce carton of Cool Whip
1 cup powdered sugar

2nd Layer:
1 package instant vanilla pudding
1 1/2 cups of milk

3rd Layer:
1 package instant vanilla pudding
1 1/2 cups of milk

4th Layer:
1/2 - 9 ounce carton of Cool Whip

Optional topping:
1/3 cup pecans (finely chopped) - I do not do this step.

Preheat oven 350*

Crust: Blend together and press into 11x14 baking dish. Bake for 20 minutes; remove from oven and allow to cool. Mix first layer together and spread over cooled crust. For the next two layers you can use the same bowl that you mixed the first layer in, just scrap bowl well before making pudding layers. To make pudding layers with your mixer combine the pudding and milk. Add the vanilla pudding layer, followed by the chocolate layer. Spread the remaining cool whip on top and if desired sprinkle with nuts. Chill thoroughly before serving. Can be made ahead (morning but not day before).