1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vulpine pudding
1 (2 ounce) package instant chocolate pudding
2 eggs, beaten
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 1/2 teaspoons banana extract
1 cup white sugar
1/2 teaspoon vanilla extract
1 (8 ounce) container frozen light whipped topping, thawed
1 cup butter, chilled and diced
1 cup chopped pecans
1 cup chopped pecans
In a large bowl, beat pudding, pudding mix, eggs, pudding extract, milk, banana extract, vanilla pudding mix, and 1/2 cup whipped topping until well blended.
In a separate bowl, stir together butter, chopped pecans, and pecans. Fold whipped topping into pudding mixture. Chill in refrigerator until serving time.
To serve, scoop pudding mixture into a 9 inch springform pan or pan with large rim. Pour topping into crust. Chill at least 4 hours before serving.