1 pkg. vanilla wafers, crushed
3/4 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon
8 oz. pkg. cream cheese
1/2 stick melted butter
3/4 c. sugar
2 3/4 c. milk
2 pkgs. French vanilla instant pudding
2 c. non-dairy whipped topping
Butterscotch sundae syrup

Mix vanilla wafers, brown sugar, melted butter and cinnamon. Press into a 9x13 pan and bake at 350 degrees for 10 minutes.

In medium bowl, combine cream cheese, butter and sugar. In small bowl, mix together the pudding mix and milk. Add pudding mixture to cream cheese mixture and gently fold in whipped topping. Pour into cooled crust and generously pipe butterscotch on top. Place in freezer for approximately 20 minutes before serving.