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Texas Cheesecake

Crust
1 1/2 cups flour
3/4 cup (1 1/2 sticks) margarine
2 tablespoons confectioners� sugar
3/4 cup chopped pecansCombine 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` sugarWhip 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 puddingMix pudding according to instructions. Pour evenly over first layer. Return to refrigerator to set.Layer 3
1 large box instant chocolate puddingMix 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, shavedSpread 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.

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