Instructions: 1 C -Flour, all-purpose
1/4 L b. Butter

1 C -Pecans; Finely Chopped
Cheese Layer:
8 oz Cream Cheese; Softened
1 c Cool Whip
1 c Confectioners sugar
Butterscotch Layer:
2 lg (or 4 small) Butterscotch
Instant
Pudding mix
3 c Milk, Cold
Topping:
Remainder Large Container
Cool Whip

Crust: Mix and press in 9x12 pan. Bake 15 minutes at 300 deg. Let cool.

Cheese Layer: Blend well and spread over cooled crust.

Butterscotch Layer: Mix well and spread over Cheese Layer.

Topping: Spread remainder of 1 large cool whip over last layer and sprinkle with finely chopped nuts.

Keep refrigerated or on ice in cooler for a picnic!

NOTES : 300 deg.

15 min.

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