Cream Cheese Delight

• First layer
• 1 stick margarine
• 1 cup (225 ml) flour
• 1 cup (225 ml) finely chopped pecans (a few extra chopped pecans to sprinkle on top of dessert)
• Second Layer
• 1 8 oz (224 grm). package cream cheese, softened
• 1 cup (225 ml) powdered sugar
• 1 8 oz (224 grm). carton Cool Whip
• Third Layer
• 1 large chocolate instant pudding
• Topping
• Cool Whip
• Chopped pecans

1. In a 13x9x2 inch baking dish mix margarine, flour and pecans.
2. Press down in bottom to make crust.
3. Bake at 400 degrees (200 C.) for about 20 minutes or until lightly browned.
4. Let cool.
5. Mix cream cheese, powdered sugar and 8 oz (224 grm).
6. of Cool Whip in a bowl.
7. Spread on cooled crust.
8. Mix pudding as directed for pie.
9. Spread on top of cream cheese layer.
10. Top with remaining Cool Whip and sprinkle with some chopped nuts.
11. Let chill for at least one hour.

layer, margarine, flour, pecans, layer, cream cheese, powdered sugar, layer, chocolate instant pudding, topping, pecans

Taken from online-cookbook.com/goto/cook/rpage/000935 (may not work)