1 1/2 sticks butter
1 1/2 c. flour
1 c. pecans
1 (11 oz.) cream cheese
1 1/2 c. powdered sugar
1 lg. carton Cool Whip
2 pkgs. instant butterscotch pudding
3 c. milk

Mix flour, butter and pecans, that have been rolled fine. Press in 9"x13" pan. Bake 20 to 25 minutes in 350 degree oven. Cool this crust. Cream large package soft cream cheese. Add 1 1/2 cups powdered sugar, 1/2 carton Cool Whip. Spread on cooled crust. Mix the two packages of pudding with milk. Whip with beater. Put on cream cheese mixture. Put other 1/2 of Cool Whip on top. Sprinkle with a few nuts. Refrigerate overnight.