- 1/2 cup margarine
- 1 cup flour
- 1 cup chopped pecans
- 12 oz. Philadelphia cream cheese
- 1/2 cup sugar
- 1 container Cool Whip
- 2 small packages instant chocolate pudding
- 3 cups milk
Melt the margarine and mix with the flour and chopped nuts. Place in bottom of 9" x 13" pan. Bake 15-20 minutes at 350 degrees. Cool.
Blend 12 oz. of cream cheese with 1/2 cup sugar then add 1 cup of cool whip. Spread on base.
Mix 2 packages of instant chocolate pudding with 3 cups of milk. Cool and spread over second layer. Refrigerate for a while then top with remaining cool whip.