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1-1/4 cup flour
1 stick margarine
2 cups chopped pecans
1 cup whipped topping
8 ounces cream cheese, softened
1 cup powdered sugar
2 boxes (3-1/2 ounces each) instant chocolate pudding
3 cups milk
To make a crust, blend flour, margarine and pecans together until mealy; press into a 13x9-inch pan. Bake crust at 375 degrees for 20 minutes or until golden color.
Cream together whipped topping, cream cheese and powdered sugar and spread over crust. Whip the pudding with the milk. Spread over cheese mixture. Refrigerate. Cover with more whipped topping if desired.