1 c. self rising flour
1 stick butter (softened)
1 c. nuts
2 tbsp. sugar
1 (8 oz.) cream cheese
1 c. Cool Whip
1 c. confectioners' sugar
2 boxes instant butterscotch pudding (may use reg.)
Chopped pecans

Mix flour, butter, nuts and 2 tablespoons sugar together. Press in ungreased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Let cool. Mix cream cheese, Cool Whip and sugar together; spread over cooled crust.

Mix the pudding and spread over cream cheese mixture. Top with Cool Whip and chopped pecans. Keep chilled.