Directions:
Preheat oven to 350°F (175°C).
To make the crust: In a medium bowl, mix together margarine, pecans, and graham cracker crumbs. Press into a 9×13-inch baking pan. Bake for 20 minutes or until lightly browned. Allow to cool completely.
In a medium bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of the whipped topping. Spread this mixture over the cooled crust.
Prepare the chocolate and vanilla puddings with milk according to package directions. Allow pudding to set before pouring it over the cream cheese layer.
Spread the remaining 3 cups of whipped topping over the pudding layer. Swirl the melted chocolate throughout the whipped topping.
Cover and refrigerate for about an hour before serving. Store leftover pie frozen in a tightly covered container. When ready to serve, cut a piece and allow it to thaw, keeping the rest frozen.
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