Instructions: In large bowl, combine flour, 1/4 cup powdered sugar, pecans and margarine; mix well. Press into bottom of a 9-by-13 inch baking pan. Bake 20 minutes. Set aside to cool.

In mixing bowl, beat cream cheese and remaining 2/3 cup powdered sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust.

In mixing bowl, beat sweet potatoes, granulated sugar and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining 1/4 cup whipped topping. Cover and refrigerate.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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