Square Pudding Pie

ORIGINAL                                                               
1 1/2 sticks butter or margarine, melted
1 1/2 cups flour
1/2 teaspoon salt
1 (8 oz.) package regular cream cheese
1 cup powdered sugar
1-10 package whipped topping
2 packages (2 3/4 oz.) instant chocolate pudding
3 cups whole milk
2/3 cup chopped pecans  

LIGHT 
1 1/2 sticks unsalted butter, melted 
1 1/2 cups flour
1/2 teaspoon salt
 1 (8oz.) package 1/3 less fat cream cheese
1 cup powdered sugar
1-10 ounce fat free whipped topping
2 packages (2 3/4 oz.) sugar free instant chocolate pudding 
3 cups 2% or skim milk
1/2 cup chopped almonds, finely chopped

DIRECTIONS
Mix butter, flour and salt.  Spread in 9x13 pan and bake for 25-30 minutes at 350 degrees.  Let cool.  Mix dry pudding mix with milk and beat until thickened.  In a separate bowl, beat cream cheese until smooth.  Add powdered sugar and mix well.  Add whipped topping and blend until creamy.  Spread pudding mixture over cooled crust and then top with cream cheese/whipped cream topping.  Top with finely chopped nuts.  Chill well before serving