Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  cold butter or margarine
  1                cup  all-purpose flour
  3 1/4           cups  chopped pecans -- divided
  1            package  cream cheese -- softened (8 ounces)
  1                cup  confectioners' sugar
  1                     ct -- (8 ounces) frozen
                        -- whipped topping,
                        -- thawed, divided
  3 1/2           cups  milk
  2           packages  instant butterscotch or -- (3.4 or 3.5 ounces
                        -- each)
                        vanilla pudding mix

Preparation:

In a bowl, cut the butter into the flour un- til crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 3500 for 20 minutes or until lightly browned. Cool. In a mix- ing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped top- ping; 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 re- maining whipped topping and pecans. Refrigerate for 1-2 hours. Vield: 18-20 servings.

Nutritional Information:

4369 Calories (kcal); 372g Total Fat; (73% calories from fat); 88g Protein; 212g Carbohydrate; 371mg Cholesterol; 1110mg Sodium