Chocolate Cream Crunch - cooking recipe

Ingredients

1 c. flour
1 c. fine chopped pecans
1/2 c. softened margarine
1 (9 oz.) tub Cool Whip (room temperature)
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) chocolate pudding mix
1 1/2 cups milk
vanilla pudding mix
1 1/2 cups milk

Preparation

Blend cream cheese and powdered sugar well until fluffy. Fold in 1 cup Cool Whip.
Blend well; spread over cooled crust. Chill well.
Combine chocolate pudding mix and milk until thick; pour over cream cheese crust.
Chill.
Combine vanilla pudding or butter pecan with 1 1/2 cups milk.
Beat until thick.
Pour over chocolate pudding in crust and frost with remainder of Cool Whip. Top with pecans.
Chill; cut into squares.