CRUST:

1 stick butter, softened
1 c. plain flour
1/2 c. chopped pecans

Mix and press into bottom of 8 x 12 pan. Bake at 375 degrees for 12 to 15 minutes. Cool completely (refrigerating will help) or, use a graham cracker crust.

FILLING (FIRST LAYER) :

1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 1/4 c. Cool Whip (out of a medium container)

Mix and spread over crust.

FILLING (SECOND LAYER) :

2 sm. pkgs. instant butterscotch pudding (or any flavor desired)
3 c. milk

Mix and spread over cream cheese layer. Let set. Spread remainder of Cool Whip on top and sprinkle with chopped pecans. Refrigerate until ready to serve.