1 c. flour
1 stick margarine
1 c. chopped pecans
(I usually add another ½ stick margarine, ½ c. flour, and ½ c. pecans)
Melt margarine and mix with flour and pecans. Pat into large (9 x 13) Pyrex pan and bake at 350° for 15 min. Cool to room temperature.
1 c. powdered sugar (or less to minimize sugar)
¼ c. milk
8 oz. package cream cheese
½ lg. carton cool whip
(for sugarfree recipe you can use 2 leg. sugarfree instant vanilla pudding in place of sugar, milk, and cream cheese, but use only 4 cups of the milk in the pudding mix instead of six)
Cream all ingredients and pour over 1st layer.
Mix 2 leg. packages instant chocolate pudding using 4 cups of milk instead of 6. Pour over 2nd layer.
(for sugarfree recipe use sugarfree instant chocolate pudding)
Put remaining cool whip on top.
Option: Top with crushed pecans.
Refrigerate for a couple of hours before serving.