1 stick butter
1/3 c. brown sugar
1 c. self rising flour
3 c. milk
2 pkg. butterscotch instant pudding mix
1 lg. Cool Whip (minus 1 cup)
1 c. chopped nuts, reserve few to sprinkle on top
8 oz. cream cheese, room temperature
1 c. powdered sugar
1 c. Cool Whip
Nuts

Step 1: Mix together butter, sugar, flour, nuts. Spread in 9 x 13 inch pan which has been greased and floured. Bake 15 minutes at 300 degrees. Cool.

Step 2: Mix cream cheese with powdered sugar. Fold in 1 cup Cool Whip. Spread on crust.

Step. 3: Mix pudding and milk. Spread on top of Step 2.

Step 4: Take rest of Cool Whip and spread on top of Step 3. Sprinkle with nuts. Chill. This Dessert can be made ahead of time and frozen.