Cream margarine and flour and add pecans. Pat mixture into bottom of 9x13 pan. Bake in 350 oven for 30 minutes. Mix cream cheese with powdered sugar and add half of the whipped topping. Spread on the crust. Beat milk, 1 cup at a time, with instant pudding mix and pour over cheese mixture. Top this with remaining whipped topping and refrigerate overnight. Cut into squares to serve 12.
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