Texas Yum Yum Cake

• 1 stick margarine
• 1 c. flour
• 1 c. nuts
• 1 (9 oz.) carton Cool Whip
• 8 oz. cream cheese
• 1 c. 10x sugar
• 1 tsp. vanilla
• 1 box vanilla instant pudding
• 1 box chocolate instant pudding
• 3 c. milk

1. Blend together first three ingredients with pastry blender. Pat into large Pyrex dish, 13 x 9 x 2-inches.
2. Bake at 350u0b0 for 25 minutes.
3. Cool.
4. Mix together 1 cup Cool Whip, cream cheese, sugar and vanilla.
5. Spread on cooled crust.
6. Mix vanilla pudding and 1 1/2 cups milk.
7. Spread on top of cream mixture.
8. Mix chocolate pudding and 1 1/2 cups milk.
9. Spread on top of vanilla pudding. Spread remainder of Cool Whip on top of mixture.
10. Sprinkle with toasted pecans and one small Hershey bar, curled.
11. Place in refrigerator.

margarine, flour, nuts, cream cheese, sugar, vanilla, vanilla instant pudding, chocolate instant pudding, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=148565 (may not work)