Cream flour and margarine together. Add pecans and press into 9x12 pan. Bake at 350F for 30 minutes. Remove and let cool.
Mix with electric mixer: sugar, cream cheese, whipping cream, and vanilla. Spread evenly on top of first layer.
Slowly mix all ingredients together and spread evenly over second layer.
One 8 oz tub of Cool Whip Light topping.
Spread whip topping over third layer and sprinkle with chopped pecans. Place in refrigerate for at least two hours before serving.
Cajun Country -- New Iberia, Louisiana