Butterscotch Pecan Dessert

• 1/2 cup cold butter or 1/2 cup margarine
• 1 cup all-purpose flour
• 3/4 cup chopped pecans, divided
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 (8 ounce) carton frozen whipped topping, thawed, divided
• 3 1/2 cups milk
• 2 (3 1/2 ounce) packages instant butterscotch pudding mix or (3 1/2 ounce) packages vanilla instant pudding mix

1. In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350u0b0 for 20 minutes or until lightly browned. Cool.
2. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

cold butter, flour, pecans, cream cheese, sugar, frozen whipped topping, milk, vanilla instant pudding

Taken from www.food.com/recipe/butterscotch-pecan-dessert-157356 (may not work)