1 c. flour
3/4 c. butter
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. sugar
16 oz. Cool Whip
3 c. milk
2 small pkg. instant butterscotch pudding

Mix together flour, butter and pecans. Put in a 9 x 13-inch pan and bake at 350°F for 20 to 25 minutes. Let cool.

Cream the cream cheese, sugar and 1/2 the Cool Whip. Spread over cooled crust. Mix the milk and packages of pudding. Pour over second layer. Let set. Then top with the rest of the Cool Whip and sprinkle finely chopped pecans. Chill until ready to serve.