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Combine the flour, butter, and pecans. Mix and
pat into a greased 9 X 13 pan. Bake at 350 for 15
minutes. Let cool. Combine cream cheese, powdered
sugar, and 12 ounces of cool whip. Spread on
cooled crust. Make pudding pie according to box
instructions. Pour on cream layer. Refrigerate
until set. Top with layer of plain cool whip.
Drizzle chocolate syrup on top
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