Texas Cheesecake

Crust:
1 1/2 cups flour
3/4 cup (1 1/2 sticks) margarine
2 tablespoons confectioners' sugar
3/4 cup chopped pecans

Combine flour, margarine and confectioners' sugar. Mix with electric mixer until dough forms a ball. Roll out and press onto bottom of a 13 x 9-inch baking dish; press pecans into dough. Bake at 350 degrees F until golden; cool.

Layer 1:
8 ounces cream cheese
2 cups Cool Whip
1 cup confectioners' sugar

Whip cream cheese with confectioners' sugar; fold in Cool Whip. Spread mixture evenly over cooled crust. Place in refrigerator to set.

Layer 2:
1 large box instant vanilla pudding

Mix pudding according to instructions. Pour evenly over first layer. Return to refrigerator to set.

Layer 3:
1 large box instant chocolate pudding

Mix pudding according to instructions. Pour evenly over second layer. Return to refrigerator to set.

Layer 4:
2 cups Cool Whip
24 maraschino cherries, with stems
3/4 cup chopped pecans
1 Hershey bar, shaved

Spread Cool Whip evenly over third layer; garnish with pecans and chocolate. Place cherries in rows about 1 1/2 inches apart with stems up. Keep in refrigerator until ready to serve.

Serves 12.