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Chocolate Mousse Cake

1-1/2 c. flour
1-1/2 sticks margarine
3/4 c. chopped pecans (or walnuts)
1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese
1 lg. Cool Whip
2 pkgs. instant chocolate pudding
3 c. milk

Mix flour, margarine, pecans. Pat in 9 x 13 inch pan, ungreased. Bake 30 minutes at 350 degrees. Cool. Cream confectioners' sugar, cream cheese, then beat well. Stir in Cool Whip - 1/2 container. Spread over baked layer after it has cooled. Beat chocolate pudding with milk until thick. Spread pudding on top of cream cheese layer. Spread over half of Cool Whip on top. Chill 24 hours. Cuts better. May be frozen and refrozen

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