3/4 c. pecans
1 c. reg. flour
1/2 c. butter

Mix and smooth in bottom of 9x13 inch pan. Bake for 15 minutes at 350. Let cool.

SECOND LAYER:

8 oz. cream cheese
1 1/2 c. Cool Whip
1 c. powdered sugar

Mix and spread on the crust.

THIRD LAYER:

2 pkgs. instant butterscotch pudding
3 c. milk
1 tsp. vanilla

Beat until smooth. Spread over second layer and spread remaining Cool Whip on top.