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1/2 cup butter	8-oz. pkg Cool Whip
1 cup flour	3 1/2 cups cold milk
1 cup chopped pecans	2 pkg inst butterscotch pudd
8-oz. pkg cream cheese	1/2 cup chopped pecans
1 cup powdered sugar

Cut butter into flour; stir in chopped pecans. Press into 13-inch pan. Bake at 350 degrees for 20 minutes; cool. Beat softened cream cheese and sugar; fold in 1 cup whipped topping. Spread over crust. In another bowl, beat milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Spread with remaining whipped topping; sprinkle with coarsely chopped pecans.