Instructions: To make crust: Mix crust ingredients as you would cookie dough and press into bottom of a 2 quart oblong baking dish. Microwave at high (100%) 4 1/2 to 5 minutes. Cool.

To make filling: Mix together cream cheese and powdered sugar, then fold in 1 1/2 cartons of the Cool Whip. Spread this mixture over top of crust. Mix together the packages of instant chocolate pudding and 4 cups of milk Beat 2 minutes and immediately pour over cream cheese mixture and smooth evenly.

Spread remaining 1/2 carton Cool Whip on top and sprinkle with chopped pecans. Refrigerate overnight.

Makes 16 servings.

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