Crust:

1 c. flour
1/2 c. chopped nuts
1 stick melted butter

Mix together and press into bottom of 13X9 pan.

Bake at 350°F for 15 minutes.

1st Layer:

8 oz. soft cream cheese
1 c. Cool Whip
1 c. powdered sugar

Beat cream cheese, sugar and Cool Whip and pour onto crust. Refrigerate.

2nd Layer:

2 small boxes instant butterscotch (or chocolate pudding)
3 c. cold milk

Beat until thick and pour onto cream cheese mixture. Refrigerate.

3rd Layer:

Remaining Cool Whip
Butterscotch (or chocolate) ice cream topping
1/4 c. chopped nuts

Cover pudding with remaining Cool Whip. Drizzle with ice cream topping and sprinkle with nuts. Refrigerate several hours.