1 ½ sticks butter or margarine, softened
1 ½ cups self-rising flour
1 ½ cups chopped pecans
8 oz. cream cheese
1 cup powdered sugar
1 large container whipped cream (16 oz)
2 small packages instant butterscotch pudding (1 oz each)
3 cups milk
Mix by hand the following: softened butter, flour, and 1 ¼ cups of pecans in bowl. (Be sure to leave out ¼ cup of the pecans for the topping). Flatten mixture by hand into 13x9 baking pan. Bake at 350 for 30 minutes. Allow to cool fully.
Next, mix the cream cheese, powdered sugar, and half (8 oz) of the cool whip together in a large bowl with a beater. Spread this onto the cooled crust.
Then mix 2 small packages of butterscotch pudding with 3 cups of milk until it begins to thicken. Spread on top of previous mixture.