2 cups self-raising flour**
1-1/2 cups finely chopped pecans
2/3 cup packed brown sugar
1 cup butter or margarine-melted
1 pkg (8oz) cream cheese-soft
1 cup powdered sugar
1 carton (8 oz) frozen whipped topping-thawed and divided
3 cups cold milk
1 pkg (5.9 oz) instant chocolate pudding mix
In a bowl combine the flour, pecans and brown sugar. Stir in the butter. Press into an ungreased 13 x 9 inch baking dish. Bake at 375 degrees for 15-20 min or until lightly browned. Cool. In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in one cup of whipped topping, spread over crust. In another bowl whisk milk and pudding mix for 2 min. Spoon over cream cheese layer. Refridgerate for 30 min. or until set. Spread with the remaining whipped topping, chill until set.
** As a substitute for each cup of self-raising flour, place 1-1/2 tsp baking powder and 1/2 tsp salt in a measuring cup, add regular flour to measure 1 cup.
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