Ingredients:
Crust:
1/2 cup butter cubed
1 cup all-purpose flour
1/2 cup pecans
Filling:
1 8 oz pkg cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
Pudding Layer:
3 cups cold milk
2 3.4 oz pkg butterscotch pudding
Topping:
1 8 oz container whipped topping
1/4 cup chopped pecans
Instructions:
Preheat oven to 350 degrees F. Grease a 9×13″ baking pan with non-stick cooking spray, set aside.
Im bowl cut together your butter and flour until crumbs form, stir in your pecans.
Press into bottom of pan and bake in oven for 20 minutes, remove and cool completely.
To make filling, beat together your cream cheese and powdered sugar until smooth, add in your whipped topping and beat again until combined, spread over crust, set aside.
In another large bowl mix together your pudding and milk and whisk until combined and soft set, pour over filling layer, refrigerate 3-4 hours until set.
Before serving spread whipped topping over pudding layer and sprinkle with pecans