Slush Cake - cooking recipe

Ingredients

1 stick margarine
1 c. flour
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkg. instant pudding
3 c. milk
additional Cool Whip
ground pecans

Preparation

Mix margarine, flour and 1 cup pecans thoroughly.
Pat in an ungreased 9 x 13-inch pan.
Bake for 15 minutes in a 350\u00b0 oven and cool.
Combine the cream cheese and powdered sugar; fold in Cool Whip.
Spread on crust.
Mix the instant pudding with milk; beat until ready.
Spread on cream cheese mixture.
Top with more Cool Whip; top with ground pecans.
Refrigerate for 6 hours.
Serves 12.