Four Layer Dessert

• 1 1/2 stick margarine
• 1 c. finely chopped pecans
• 1 1/2 c. confectioners sugar
• 2 boxes instant chocolate pudding (sugar-free may be used)
• 3 1/2 c. milk
• 1 c. flour
• 2 (8 oz.) pkg. cream cheese
• 1 small carton Cool Whip (Lite Cool Whip may be used)
• 1 large carton Cool Whip (Lite Cool Whip may be used)

1. Melt margarine; add flour and nuts.
2. Work together well with fork; spread over the bottom of large baking dish (13 1/2 x 9-inch).
3. Bake at 350u0b0 until light brown.
4. Set aside to cool. Cream the cheese, adding sugar; fold in small carton Cool Whip. Spread over cooled first layer.
5. Mix chocolate pudding using 3 1/2 cups milk.
6. Spread over second layer.
7. Spread large carton Cool Whip on top for final layer.
8. Refrigerate for 12 to 24 hours before serving.
9. May sprinkle chopped pecans or chocolate curls on top.

margarine, pecans, confectioners sugar, chocolate pudding, milk, flour, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383523 (may not work)