1/2 c. butter
1 1/2 c. flour
1 c. chopped nuts
1 (8 oz.) pkg. cream cheese
1 c. 10x sugar
1 (9 oz.) carton Cool Whip
1 pkg. coconut cream pudding instant
1 pkg. butterscotch pudding instant
3 c. milk

Mix together butter, flour, chopped nuts; pat mixture into a 9 x 12 inch pan. Bake 20 minutes at 350 degrees; cool.

Mix together the cream cheese, 10x sugar, 1/2 carton of the Cool Whip. Spread on cool crust. Mix the package instant coconut cream pudding with 1 1/2 cup milk for 3 minutes. Put on top of cream cheese layer. Mix the instant butterscotch pudding with 1 1/2 cup milk for 3 minutes; spread on pudding layer. Place remaining Cool Whip on top layer. Sprinkle on nuts and refrigerate.