Chocolate Cream Pie

I'm not a big fan of pie, but this one i will eat! I've grown up on this and like to have it at Thanksgiving, Christmas, or at a family get together.

Pie Crust:

1 1/2 cup flower

1 1/2 cubes margarine, softened at room temp.

2/3 cup chopped walnuts or pecans (or none if you don't like nuts)

Mix the butter and flour until crumbly then add the nuts and form and press crust into a 9 x13 pan, or two round, glass pie dishes if you want to make one with nuts and one without. Bake at 325 degrees for 30 minutes. Let cool.

Cream Cheese Filling:

1 cup Powdered Sugar

1 8 oz. Cream cheese softened

4 0z. Cool Whip (half of a small 8 oz. container)

Whip cream cheese then slowly add the powdered sugar ( i add a little more sugar then the recipe calls for) then fold in Cool whip. When crust has cooled add the mix on top and spread out evenly.

Chocolate pudding:

2 3oz. Instant Chocolate Pudding

3 cups. Milk

Mix well then add on top of cream cheese filling and refrigerate.

When your ready to serve add remaining 4 0z. of cool whip on top as well as another 8 oz. container.