|Flour||1 1⁄3 Cup (21.33 tbs)|
|Margarine||3⁄4 Cup (12 tbs), softened|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Cream cheese||8 Ounce, softened|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cool whip||12 Ounce, divided|
|French instant vanilla pudding||7 Ounce|
|Milk||2 Cup (32 tbs)|
|Raspberries||10 Ounce, thawed and drained (1 Package)|
Combine flour and 2 tablespoons sugar in small bowl; add in margarine with pastry blender until mixture resembles coarse meal.
Stir in pecans.
Press pecan mixture into a 13 x 9 x 2-inch baking dish.
Bake at 350° for 15 minutes.
Combine cream cheese and remaining sugar; beat until smooth.
Add half of whipped topping and beat until blended.
Spread over cooled crust and chill.Combine pudding mix and milk; beat 2 minutes at medium speed.
Fold in raspberries.
Spread pudding mix over cream cheese layer.
Spread remaining whipped topping over pudding layer.
Garnish with fresh raspberries, if desired.
Cut into squares to serve.