CRUST:

1 c. flour
1 stick butter
1 c. chopped pecans

Cut butter into flour, mix in nuts and press in 9x13 inch pan. Bake at 350 degrees for 12 minutes. Cool.

FILLING:

8 oz. cream cheese
1 c. confectioners' sugar
1 lg. container Cool Whip

Spread mixture over crust.

TOPPING:

1 sm. pkg. vanilla instant pudding
1 sm. pkg. butterscotch instant pudding
3 c. milk

Stir until thick and spread over last layer. Spread rest of large container of Cool Whip on top. Refrigerate about 4 hours before serving.