Chocolate Mousse

From: Ann McOmber

1 c. flour
1/2 c chopped pecans
1/2 c. margarine, melted
1/4 c. powdered sugar
8 oz. pkg cream cheese
1 c. powdered sugar
1 container 12 oz cool whip, split in half
1 box instant chocolate pudding
2 3/4 c. milk

1. Blend together 1st 4 ing. and press into 9x13 inch baking dish. Bake 15 min @ 350. Let cool.
2.Mix next 3 ing. and spread on crust.
3.Mix last 2 ing. and pour on top. Add rest of cool whip and sprinkle with nuts.