1 c. flour
1 stick butter
1/2 c. chopped nuts
1 c. 10x sugar
1 (8 oz.) cream cheese
1 lg. container Cool Whip
2 sm. instant butterscotch pudding
2 2/3 c. milk STEP #1: 1 c. flour
1 stick butter
1/2 c. chopped nuts Press in 13 x 9 pan and bake until light brown at 400 degrees. Cool crust. STEP #2: 1 c. 10x sugar
1 (8 oz.) of cream cheese
1 c. of Cool Whip Mix together and layer on top of crust. STEP #3: 1 lg. or 2 sm. instant butterscotch pudding
2 2/3 c. milk Mix together and layer on top of step 2. STEP #4: Top with remaining Cool Whip and sprinkle with nuts. Refrigerate overnight. | 
