Instructions: By hand, mix softened margarine with flour, pat into the bottom of a 9" x 13" pan greased with margarine, layer pecans. Bake at 350* for 15 to 20 minutes, let cool. (Hint: grease fingers to pat in pan)

2nd layer -
Mix softened cream cheese, powdered sugar and 1/2 carton Cool Whip using a hand mixer. Spread onto cooled crust.

3rd layer -
Mix 2 boxes pudding with 3 cups milk, beat with hand mixer until thickened, spread over cream cheese mixture.

4th layer -
Spread rest of Cool Whip on top. Refrigerate several hours.

I like to make this one for the summer months.

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