LAYER 1:

1 c. flour
1 stick butter, melted
1 1/2 c. chopped pecans
1/2 c. powdered sugar

Mix and pat into a 9"x13" pan. Bake at 375 degrees for 15 minutes. When cool, break and crumble in same pan.

LAYER 2:

1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
1 c. powdered sugar

Blend cream cheese and sugar, fold in Cool Whip. Spread over crust.

LAYER 3:

2 sm. pkgs. Jello instant butterscotch pudding

Add 3 cups milk. Beat until it begins to thicken. Spread over cheese layer.

LAYER 4:

Top with Cool Whip. Sprinkle with pecans. Must be refrigerated. (You can use any kind of Jello pudding.)