Twilight Delight by Chris Auger

1 cup all-purpose flour 1 (8-oz.) pkg cream cheese, softened
¾ cup chopped pecans or walnuts, divided
1 stick (1/2 cup) margarine, softened 1 cup powdered sugar
1 small carton Cool Whip (frozen 3 (3.4 oz.) boxes instant chocolate
topping), divided pudding
4 cups milk
(Some measurements are divided as you make layers) Layer One: Mix flour, ½
cup pecans, and margarine. Press into 9x13 pan and bake at 350 degrees for 15
minutes. Let cool. Layer Two: With mixer, blend 1 cup of Cool Whip, cream
cheese, and powdered sugar. Mix and spread over crust. Layer Three: Mix all 3
boxes of chocolate pudding with 4 cups of milk. Spread over layer Two. Layer
Four: Over the top of chocolate pudding, spread extra cool whip and sprinkle with
remaining nuts (1/4 cup). Chill for at least 2 hours covered and serve. Yum
Many ingredients can be switched with low fat or sugar free versions and it still
tastes great.