My all time favorites.

1 1/2	C	Flour
1 1/4	C	Cool Whip
3/4	C	Chopped pecans
3	small pkgs	Instant chocolate pudding mix
1 1/2	sticks	Margarine
8	ozs	Cream cheese
4	C	Cold Milk
1	C	Confectioner's sugar
1	9 oz	Cool Whip
1/2	C	pecans, chopped

• Mix flour and 3/4 cup pecans together.
• Melt buter and pour over flour mixture; mix well.
• Press into 9x13x1 inch baking dish; bake at 350 degrees F until slightly browned. Cool.

• Blend cream cheese, confectioners sugar and 1 1/4 cups Cool Whip; spread over crust.

• Mix instant pudding with 4 cups milk.
• Spread for third layer. top with 9 ounce Cool Whip and garnish with chopped pecans.

• Store in refrigerator 4 hours or overnight before serving.