Chocolate Cream Crunch

• 1 c. flour
• 1 c. finely chopped pecans
• 1/2 c. margarine, softened
• 1 (8 oz.) Cool Whip, thawed
• 1 c. powdered sugar
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (6 oz.) pkg. instant chocolate pudding
• 1 (6 oz.) pkg. instant vanilla pudding
• 3 c. milk

1. Make crust by combining flour, pecans and margarine.
2. Mix well and press into bottom of a 9 x 13-inch pan. Bake 20 minutes at 350u0b0.
3. Cool completely. Blend cream cheese and powdered sugar until fluffy. Fold in 1 cup whipped topping.
4. Blend well and spread on cool crust.
5. Chill.
6. Combine chocolate pudding and 1 1/2 cups milk.
7. Pour over cream cheese layer.
8. Chill. Repeat with vanilla pudding.
9. Chill.
10. Frost with remainder of whipped topping. Chill. Serve.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335646 (may not work)