Step 1:
1 c flour
1/2 c butter
2 T sugar
1/2 c pecans, chopped
Mix and press into 9X13 ungreased cake pan.
Bake 15” at 375F. Cool.

Step 2:
8 oz cream cheese
1 c powdered sugar
1 c Cool Whip
Soften cream cheese, add powdered sugar and fold in Cool Whip.
Spread over cooled crust.

Step 3:
2-3 3/4 oz packages of butterscotch pudding
3 c milk
Cook pudding as directed using 3 c milk, cool.
Spread over second layer.

Step 4:
Top with the remainder of 1 qt Cool Whip.
Sprinkle the top with toasted coconut or chopped nuts.
Refrigerate. Serves 20