Summer Dessert - cooking recipe

Ingredients

Crust
3/4 - 1 1/2 cup margarine
1 1/2 cups flour
1 cup pecans, chopped
First layer
8 ounces cream cheese
1 cup powdered sugar
1/2 container Cool Whip
Second layer
2 packages instant pudding mix (pistachio or any flavor)
3 cups milk
Top
1/2 container Cool Whip

Preparation

Mix together crust ingredients until crumbly.
Press in bottom of oblong pan.
Bake for 20 minutes at 350*.
Mix together cream cheese, powdered sugar and 1/2 carton of cool whip.
Spread on cooled crust.
Mix 2 packages instant pudding with 3 cups milk.
Spread on cream cheese mixture.
Top with rest of cool whip.