Chocolate Delight

• 1 c. plain flour
• 1 stick margarine
• 1/2 c. chopped pecans
• 1 (8 oz.) pkg. cream cheese
• 1 c. powdered sugar
• 1 medium size Cool Whip
• 2 small pkg. instant chocolate pudding
• 3 c. cold milk

1. Use a fork to mix flour and melted margarine until crumbly. Add nuts and press in bottom of ungreased 9 x 13-inch pan.
2. Bake at 325u0b0 to 350u0b0 until brown.
3. Let cool.
4. Mix cream cheese (softened at room temperature) and sugar until smooth.
5. Add 1/2 container Cool Whip; mix together and pour over crust after it's cool.
6. Whip pudding and milk until smooth; spread over cream cheese layer.
7. Spread remaining Cool Whip over third layer and sprinkle with nuts or slivers of chocolate, if desired.
8. Chill 2 hours before serving.

flour, margarine, pecans, cream cheese, powdered sugar, instant chocolate pudding, cold milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=535256 (may not work)