CRUST:

1 c. flour
1 c. chopped walnuts
1/2 c. melted butter

Mix and spread evenly into 9 x 12 pan. Bake at 350 degrees for 15 minutes. Let cool when done.

FIRST LAYER OF FILLING:

1 c. of powdered sugar
8 oz. of "soft" cream cheese container
4 oz. of Cool Whip

Beat with mixer and spread on cooled crust.

SECOND LAYER OF FILLING:

1 (3 oz.) box of instant vanilla pudding
1 (3 oz.) box of instant butterscotch pudding
3 c. of milk

Beat until thick. Spread over first layer of filling and place in freezer. After layers have frozen, top with 4 more ounce's of Cool Whip and sprinkle with nuts. Place in freezer again.

Thaw for 1 to 2 hours before serving.