1 stick butter, melted
1 c. flour
1 c. chopped pecans
1 c. whipped topping
1 (8 oz.) cream cheese
1 c. powdered sugar
2 boxes instant butterscotch pudding
3 c. milk
2 tbsp. brown sugar
1 tsp. vanilla

Mix together first 3 ingredients and spread in a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool. Whip cream cheese, add sugar and whipped topping. Spread over cooled crust. Beat pudding, milk, brown sugar and vanilla until thick. Spread over filling and top with whipped topping and place in refrigerator.