Pudding Pie with Pecan Crust

1/4 c. or 1 cube butter
1 c. flour
1 c. chopped pecans
1 carton whipping cream
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (3 1/2 oz.) pkg. vanilla instant pudding
1 (3 1/2 oz.) pkg. chocolate instant pudding
3 c. milk
1 Cool Whip

Melt 1 cube butter. Add 1 cup flour and 1 cup chopped pecans. Press on bottom of 13 x 8-inch pan. Bake at 325 degrees for 25 minutes; let cool. Whip 1 carton whipping cream. Set aside. Beat 1 (8 ounce) package cream cheese with 1 cup powdered sugar. Fold in whipped cream; spread on crust. Beat 1 (3 1/2 ounce) package vanilla instant pudding and 1 (3 1/2 ounce) chocolate instant pudding with 3 cups milk. Spread on top of first layer. Top with whipped cream or Cool Whip.

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