½ cup (1 stick) margarine, softened
½ cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ sugar
2 containers whipped topping
2 (3.4-ounce) chocolate instant pudding mixes
3 cups milk
Preheat the oven to 350°. In a medium-size bowl mix the flour, margarine, and pecans thoroughly to form a crust. Press into a 6 × 11-inch pan. Bake for 15 minutes. Remove from the oven and set aside to cool. In a medium-size bowl mix the cream cheese, confectioners’ sugar, and 1 container of the whipped topping together. Spread this mixture over the cooled crust. Refrigerate for 15 minutes.
Mix the pudding with the milk according to package directions. Spread the pudding over the cream cheese mixture. Refrigerate for 15 minutes. Cover with the remaining container of whipped topping. Chill before serving.
YIELD: 12 SERVINGS