Pudding Torte-Earlene

1 cup flour

1/2 cup margarine

1/2 cup pecans

Mix together and pat in 9x13 inch pan. Bake at 350 degrees for 15 minutes. Cool thoroughly.

1 cup Cool Whip

1 (8oz) package cream cheese

1 cup powdered sugar

Beat until fluffy and put on crust. Mix 2 packages instant vanilla pudding with 3 cups milk. Pour over other mixture. Top dessert with remainder of Cool Whip. Refrigerate for 4 hours.