Four Layer Delight

When I was putting together a menu for a catering gig I came across this dessert recipe. My mom used to make it all the time and it is one of my absolute favorites - and it's easy to make.
Enjoy!!

It calls for chocolate pudding, but you can use vanilla or butterscotch or any flavor you like. You can also make it with blueberry pie filling instead of the pudding - it's absolutely YUMMY!!

INGREDIENTS

1/2 cup margarine
1 1/4 cups confectioners' sugar, divided
1 cup all-purpose flour
1 1/8 cups chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed (I use the next bigger size of Cool Whip)
2 (3.4 ounce) packages instant chocolate pudding mix
3 cups milk

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into bottom of prepared dish.

Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.

In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.

Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

Becky