1 c. flour
1 c. chopped pecans
1 c. 10x sugar
1 (13 oz.) frozen whipped topping, thawed
2 (3 3/4 oz.) pkgs. butterscotch instant pudding
1 stick softened butter
8 oz. pkg. cream cheese, softened
2 1/2 c. cold milk
1 tsp. vanilla

Mix flour, butter and pecans as for pie crust. Pat into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Let cool.

Cream sugar and cream cheese together and fold in half the whipped topping. Spread over cooled crust. Beat together pudding mix and milk for 2 to 3 minutes. Stir in vanilla.

Spread over cream cheese mixture. Then spread remaining whipped topping on butterscotch layer and sprinkle with a few additional chopped pecans. Refrigerate 2 or 3 hours or overnight before serving.

Lemon or chocolate pie filling can be used; or cherry, strawberry or blueberry pie filling can be used, using 2 small cans or 1 large can.