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1 c. all-purpose flour
1/3 c. chopped pecans
3 Tbsp. granulated sugar
1/2 c. butter or margarine,
cut into 1/2-inch cubes and
softened, not melted

1 (3 oz.) pkg. cream cheese
2 1/2 c. prepared whipped
topping, divided
1/2 c. powdered sugar
1 (3 1/2 oz.) pkg. instant
pudding (any flavor)
1 1/2 c. milk
1/3 c. chopped pecans

Combine flour, 1/3 cup pecans and sugar in bowl. Cut in
softened butter. Mix at low speed in mixer to form coarse
crumbs. Press mixture firmly against bottom of 9-inch square
glass baking dish. Place dish on inverted saucer in microwave
oven. Microwave at 70% (Medium-high) for 6 to 8 minutes or
until crust appears dry and firm, rotating dish once. Cool.
Set aside. Place cream cheese in small bowl and microwave 50%
(Medium) for 30 to 45 seconds until softened. Blend in 1/2 cup
whipped topping and powdered sugar. Spread over cooled crust.
Combine pudding mix and milk in bowl and beat at low speed for
1 to 2 minutes until blended and a little thick. Pour over
cream cheese layer. Spread remaining 2 cups topping over
pudding. Sprinkle with pecans. Cover with plastic wrap and

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