1 3/4 c. all purpose flour
1 3/4 sticks melted butter
1 c. pecans, chopped
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. powdered sugar
3 c. Cool Whip
2 sm. pkg. instant butterscotch pudding
3 c. milk

To make the crust, combine flour, butter and pecans and mix well. Pat into a 9 x 12 inch pan sprayed with Pam. Bake for 25 minutes at 350 degrees. Let cool completely.

For the next layer, mix cream cheese, sugar and 1 cup Cool Whip in a blender. Spread over crust.

Prepare pudding and milk and spread over cream cheese layer. Top with remaining Cool Whip and garnish with more nuts, if desired.