Four Layer Chocolate Dessert

Layer One:
1 stick of margarine
1 cup of flour
1 cup of pecans, chopped
Mix margarine and flour well. Add pecans. Spread this mixture evenly on the bottom of a 3 quart rectangular pyrex dish. Bake at 300 degrees for 20 to 30 minutes. Watch closely to prevent overcooking. Cool completely.

Layer Two:
One 8 ounce package of cream cheese
1 cup of powdered sugar
1 and 1/2 cups of Cool Whip
Blend cream cheese and powdered sugar until smooth consistency. Carefully stir in Cool Whip. Spread this mixture over layer one.

Layer Three:
2 one ounce packages of instant chocolate pudding
3 cups of milk
Mix 2 minutes. Let stand 2 minutes. Then, spread over layer two.

Layer Four:
One 13 ounce Cool Whip
You will have used 1 and 1/2 cups of the Cool Whip in layer 2. Spread the remainder of the Cool Whip on Layer 3. Chill for 6 hours before serving.

Enjoy!!!!