Parisian Pudding Pie

• 1 c. flour
• 1 c. chopped pecans
• 1 stick margarine, melted
• 1/4 c. brown sugar, packed
• 1 (8 oz.) pkg. cream cheese at room temperature
• 3 c. Cool Whip or whipped topping
• 1 c. confectioners sugar
• 1 (3 1/2 oz.) pkg. vanilla instant pudding mix
• 1 (3 1/2 oz.) pkg. chocolate instant pudding mix
• 3 1/2 c. milk

1. Combine flour, 3/4 cup pecans, margarine and brown sugar.
2. Pat in bottom of lightly greased 9 x 13-inch dish.
3. Bake at 350u0b0 for 20 minutes.
4. Cool.
5. Combine cream cheese, 1 cup Cool Whip and confectioners sugar.
6. Spoon over cooled crust.
7. Combine vanilla and chocolate pudding mixes with milk; beat until thick.
8. Spread over second layer.
9. Cover with 2 cups Cool Whip.
10. Sprinkle with remaining chopped pecans.
11. Refrigerate for several hours before serving.

flour, pecans, margarine, brown sugar, cream cheese, confectioners sugar, vanilla instant pudding mix, chocolate instant pudding, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600284 (may not work)