2 cups all-purpose flour
2 sticks margarine, melted
1 cup chopped pecans
1 container (16 oz.) Cool Whip (or 2-8oz size )
1 pkg. (8 oz.) cream cheese
3/4 cup sugar
1 tsp. vanilla
1 pkg. (lg.) instant chocolate pudding
Directions: Mix together flour, margarine and nuts. Press into a long cake pan and bake at 375°F for 30 minutes. Cool. Mix 1/2 container CoolWhip, cream cheese, sugar and vanilla until smooth and creamy. Spread over crust and refrigerate until cooled. Spread prepared chocolate pudding over pie. Cover with remaining 1/2 container Cool Whip. Chill.16 Servings