Butterscotch Spectacular

• 1 c. self-rising flour
• 1 stick margarine, softened
• 1 c. chopped pecans
• 1 c. powdered sugar
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (13 oz.) Cool Whip, thawed
• 2 (3 3/4 oz.) pkg. butterscotch instant pudding mix
• 3 c. cold milk
• 1 tsp. vanilla

1. Mix flour, margarine and pecans together for crust; pat into a 9 x 13-inch pan and bake at 350u0b0 for 20 minutes.
2. Let cool.
3. Cream together powdered sugar and cream cheese; fold in half of the Cool Whip whipped topping.
4. Spread over cooled crust.
5. Beat together pudding mix and milk for 2 to 3 minutes, stir in vanilla.
6. Spread over cream cheese layer, then spread the remaining half of the whipped topping over the butterscotch layer.
7. Top with a few additional chopped pecans.
8. Refrigerate for 2 to 3 hours or overnight before serving.

flour, margarine, pecans, powdered sugar, cream cheese, butterscotch instant pudding, cold milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464015 (may not work)