1 c. flour
1/2 c. pecans, crushed
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 boxes butterscotch pudding (instant)
3 c. cold milk
Cool Whip for topping

1. Mix flour, butter and pecans together and pat flat in 9"x13" pan. Bake at 350 degrees for 15 minutes. Cool.

2. Beat cream cheese and sugar together, mix well. Fold in 1 cup Cool whip. Spread evenly over cooled crust. Place in refrigerator while doing #3.

3. Combine pudding and milk and beat well until thick. Spread on top of other 2 layers.

4. Top with Cool whip and keep in refrigerator until serving time. Serves 15.

Variation: Substitute 1 box chocolate and 1 box vanilla instant pudding for the 2 butterscotch.