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Butterscotch Pecan Dessert
1/2 cup cold butter or margarine 1 cup all purpose flour 3/4 cup chopped pecans, divided 8 ounces softened cream cheese 1 cup powdered sugar 8 ounces thawed cool whip, divided 3 1/2 cups milk 2 small boxes instant butterscotch pudding mix
In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9x2 inch baking dish. Bake at 350�F for 20 minutes, or until lightly browned. Cool.
In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mixes until smooth; pour over cream cheese layer. Refrigerate for 15 to 20 minutes, until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.