1 c. flour
1/2 c. butter, melted
1/2 c. chopped pecans
8 oz. softened cream cheese
1 c. powdered sugar
8 oz. Cool Whip
2 pkgs. butterscotch pudding
3 c. milk
1 tsp. vanilla
8 oz. container Cool Whip
1/2 c. chopped pecans

Mix flour, butter, and pecans. Pat into 9 x 13 x 2 inch pan. Bake 15 minutes at 325 degrees. Cool. Add 8 ounce Cool Whip, cream cheese, and powdered sugar. Blend and spread over cooled cake. Chill. Mix butterscotch pudding with milk and vanilla. Spread over Cool Whip layer. Spread 8 ounce Cool Whip over butterscotch layer. Sprinkle with pecans. Chill 24 hours.