1 c. flour
1 stick butter, melted
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
3 c. cold milk
1 tsp. vanilla
1 (13 oz.) frozen whipped topping
2 (3 3/4 oz.) pkgs. butterscotch instant pudding mix

Mix flour, butter and pecans to make a crust and pat into 9"x13" dish. Bake until lightly browned at 350 degrees about 15 to 20 minutes; cool.

Cream powdered sugar and cream cheese and fold in 1/2 of the whipped topping. Spread over cooled crust. Combine milk and pudding mix and stir in vanilla. Spread over cream cheese mixture. Spread remaining whipped topping over the butterscotch layer and sprinkle with a few nuts. Refrigerate 2 to 3 hours or overnight before serving. 15 servings.