1 c. flour 1 sq. softened margarine
½ c pecans
2 8 oz. cream cheese
1 c. powdered sugar
1 sm tub cool whip
1 lg box instant chocolate pudding
3 c. milk
Mix together flour, margarine, and pecans. Spread in 9X13 inch pan. Bake at 350 degrees for 10 minutes. Cool in refrigerator. Mix cream cheese, powdered sugar, and one cup cool whip. Spread mixture on top of cooled crust. Make pudding according to package directions. Spread on top of cream cheese mixture. After pudding has set up, spread the rest of cool whip on top and sprinkle additional chopped nuts on cool whip. Refrigerate.