Chocolate Delight

• Crust
• 1 cup finely chopped pecans
• 1 cup flour
• 1/2 cup margarine
• Filling
• 2 (8 ounce) packages cream cheese
• 2 (8 ounce) containers Cool Whip
• 2 (6 ounce) boxes chocolate instant pudding
• 4 cups milk
• 2 cups powdered sugar
• Topping
• 1 (8 ounce) container Cool Whip
• 1/2 cup of finely chopped pecans

1. Preheat the oven to 400u0b0F.
2. Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
3. Press into a deep ungreased 9x11 inch pan--crust should be thin.
4. Bake until lightly brown; cool completely.
5. Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
6. Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
7. Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
8. Top with chopped pecans.

crust, pecans, flour, margarine, filling, cream cheese, containers, chocolate instant pudding, milk, powdered sugar, topping, pecans

Taken from www.food.com/recipe/chocolate-delight-50537 (may not work)