Chocolate Cheesecake

1 cube margarine
1 cup flour
1 cup chopped pecans

Melt margarine. Add flour and nuts. Mix together and spread in 9 x 13 pan. Bake 12-15 minutes at 350 degrees. Cool.

In mixing bowl, combine until smooth:

8 oz. cream cheese
1 cup powdered sugar
12 oz. Cool Whip (reserving approximately 1/4 of container for topping)

Spread on top of cooled crust.

In bowl, combine:

1 small pkg. instant chocolate pudding
1 small pkg. instant vanilla pudding
3-1/2 cups milk

Put in refrigerator to set up for a few minutes. Spread pudding mixture on top of cream cheese layer. Spread remaining Cool whip on top. Cover with plastic wrap and refrigerate until ready to serve.