instant chocolate pudding
first layer: blend flour, margarine and chopped pecans. Spread in a 9 x 13 pan. Bake 350' for 15 minutes.
Second layer: Mix cream cheese, 12 oz. cool whip and powdered sugar. Carefully spread onto crust.
Third layer: Mix pudding according to pkg. directions on box. Spread on top of 2nd layer. Put in fridge for 30 minutes.
Fourth layer: Spread 8 0z. cool whip over 3rd layer. Sprinkle with pecans. Keep refrigerated.